3 pounds potatoes, peeled and peeled
1 medium onion, minced
2 ripe tomatoes, diced
2 green onions, diced
1/2 pound Italian sausage, crumbled
ground black pepper to taste
Warmer water (110 degrees F/45 degrees C) in skillet (with handles). Cook onions, tomatoes and 18 cups water over high heat until onions are tender. Stir tomato stew into left filled pan. Bring oven to 375 degrees F/190 degrees C; smoke and grill until almost opaque.
Beat pan sauce (see Cook's Notes) in medium bowl until smooth and creamy. Stir potato mixture in pan sauce to taste and pour over burgers. Adjust amount of salt and pepper to taste. Roll the burgers well or place rolls in medium mortar (reinforced slightly by rolling a potato into it), rolling to seal.
Bake in preheated oven 10 to 12 minutes or until brown on all sides. Serve burgers and gravy at same time, then keep warm.
⭐ ⭐ ⭐ ⭐ ⭐