What's the secret to getting the best-tasting ground beef? Mix it with ground pork, says Organic Prairie supplier Irene Frantzen, who raises cattle and hogs in Iowa. "Lots of farmers who raise both beef and pork, when they take it to the processor, will combine the meats like that. I just call it hamburger, and I use it like regular hamburger, but it tastes so much better."
Irene uses the combo in a Sloppy Joe-like concoction spiked with Italian seasonings, which we've adapted here. She serves them during busy times like the harvest season and calls them pizza burgersóbut we like to think of them as Sloppy Guiseppes!
Brown the ground pork and ground beef in a large, deep skillet over medium-high flame. (Or use two skillets if necessary during the browning stage to avoid crowding the pan). Use a flat-edged utensil to break up the meat as it browns. Drain or spoon off excess fat. (If you have used two skillets, combine the two pans at this point.)
Stir in onions, sweet peppers and garlic; reduce heat to medium-low and cook the mixture, stirring often, 5-10 minutes. Stir in pizza sauce, tomato paste and 1 1/2 teaspoons of the oregano. Cook over low flame, stirring often, 10-15 minutes. (You can add a couple of tablespoons of water if mixture is overly thick).
Heat oven to 425 degrees. Slice English muffins in half and place on baking sheet(s). Spoon hot meat mixture onto the muffin halves. Mix the first three cheeses and top each muffin with some of the cheese blend. Place a slice of Provolone cheese on top of each. Sprinkle a bit of the remaining oregano on top. Bake until cheese is melted, 10-12 minutes. Serve immediately.
From Irene Frantzen: "I make up a bunch of these and wrap them individually for the freezer. Use your favorite cheeses for variation. Pizza burgers are great for a quick lunch or snack. We even take them out in the field when we're busy harvesting our crops."