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Sausage Burgers

Sausage Burgers

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You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.


  • 1½ pounds loose pork sausage
  • 4 Kaiser rolls or burger buns, split and toasted
  • 3 bell peppers, assorted colors, seeded and cut into ½” strips (about 1½ lbs.)
  • 1 medium yellow onion, sliced ½” thick
  • 2 tablespoons sherry or red wine vinegar
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Prepare grill for medium heat. Form sausage into 4½”-thick patties. Grill patties, moving and flipping as necessary, until completely cooked through, about 5 minutes per side.

  • Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook, stirring often, until wilted and soft, 8–10 minutes. Add vinegar and honey, and cook, stirring, until slightly thickened, about 2 minutes; season with salt and pepper.

  • Serve patties on grilled buns, topped with peppers and onions.

Reviews Section

Sausage Smashed Burgers

Sausage Smashed Burgers – Incredibly juicy and super flavorful smashed burgers topped with homemade pickles, jarlsberg cheese, and sprout slaw!

What do you think about this beauty?

THAT my lovelies, is a Sausage Smashed Burger! Ain’t it a beauty?! It’s also pretty darn amazing. Flavorful, of course, but also with a bit of crunch that comes in the form of a brussels sprouts slaw and homemade pickles. Made with Regular Premium Pork Sausage, this burger lives up to its fullest potential. I can’t wait for you to try it!

And these homemade pickles!! The best homemade pickles I have ever made. With Apple Cider Vinegar and sugar + cucumbers, these babes will come together in no time.

In between all of that pickle-ing practice, you’ll have to make the burgers. As these things usually go in my world, I was rushing around like a fool trying to get dinner ready, and even though this came together on a whim, I have to admit that there are only few things that can bring this entire family to the table with a big smile on their face spaghetti and burgers.

If this wonderful concoction is speaking to you the way it spoke to me, hit print and make these today! NOW! I promise you, they are daaaaay-YUM good!


Italian Sausage, Egg, and Fontina Breakfast Sandwiches

Italian sausage for breakfast? Why not? We love it!

  • One pack of Uncle Charley’s Italian Sausages, crumbled and formed into 6 patties
  • 6 large eggs
  • Fontina cheese, cut into 6 slices
  • Salt
  • Pepper
  • Olive oil
  • Thickly sliced Italian bread
  1. Lightly oil a large skillet over medium-high heat. Once warmed, place patties into hot skillet and cook through, around 6 minutes on each side. At the last minute, melt the fontina cheese onto the burger.
  2. Set patties aside and fry all 6 eggs, placing them on top of each patty. Season with salt and pepper.
  3. Carefully toast the Italian bread on both sides in the same skillet. Build each sandwich with the bread and enjoy the melty cheese and dripping egg yolks! Feel free to freeze patties for a later breakfast, as well.

Recipe Summary

  • 1 (16 ounce) package bulk hot pork sausage
  • 2 tablespoons butter or margarine, softened
  • 5 hamburger buns, split
  • 5 eggs
  • 15 dill pickle slices
  • 5 slices pepperjack cheese
  • 1 small red onion, sliced
  • 10 pickled jalapeno slices (Optional)

Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels.

Melt butter in a second large skillet, and toast the buns over medium heat until golden brown.

Meanwhile, break the eggs into the same skillet used for frying the sausage reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners' preferences.

Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.

Sausage Burgers for True Minimalists

Minimalist is as minimalist does, and Mark Bittman certainly ruffled some feathers at AHT headquarters with yesterday's New York Times column on sausage burgers.

The thing is, none of us really have any problem with the concept of putting a sausage-like patty on a bun, and all of his recipes certainly look delicious. But to call a patty in which you are required to both grind your own meat and add a whole bunch of stuff to it minimalist? Please! That's about as maximalist as you can get.

How's this for a much simpler, truly minimalist sausage-burger?

1. Buy some good quality store-made sausages and remove the casings.
2. Shape the meat into burger-shaped patties and cook them.
3. Put the patties on burger buns with some simple, but carefully selected toppings.

The beauty is that unlike a regular sausage roll, which is hard to top (and forget about well-melted cheese), sausage-burgers are custom made for toppings.

Here are two quick suggestions:

The Brat-Burger

Bratwurst burger with sauerkraut, sliced red onions, melted gruyère, and whole-grain mustard on a poppy seed roll. Eat hot with plenty of beer.

Il Burgorino

Sweet Italian sausage with melted fontina, roasted red pepper, and arugula on a sesame seed bun.

Those are the most commonly available types of sausage around the country, but please experiment with your locally made raw sausages and report on any good ideas you come up with! These two came together this morning from start to finish including shopping time, prep, and cooking in about 30 minutes. Couldn't be easier, they cost a couple bucks apiece at most, and the maintenance team in my building was very grateful for a hot lunch.

Beef and Sausage Burgers

These beef and sausage burgers are juicy and very flavorful. They can be grilled or pan fried. We will add some garlic cloves, scallions and Worcestershire sauce to make the patties.

I use Italian sausage for these beef and sausage burgers. Depending on the amount of spice you like to eat you can use spicy or sweet sausage. Italian spicy sausage tends to be quite spicy so make sure you can handle the heat.

Burgers are a very frugal way to feed the family. They are beautiful just off the grill, topped with fresh veggies and in a soft burger bun. Delish!

This is what you need to do for eight beef and sausage burgers:

Makes eight burgers
3/4 pound ground beef
3/4 pound Italian sausage – no casings, spicy or sweet
3 scallions – white and light green, chopped
4 garlic cloves
1 tsp. Worcestershire sauce
Black Pepper
8 Hamburger Rolls
Hamburger Condiment Spread
Sliced Tomatoes
Red Onion Rings
Sliced Pickles

Place all ingredients in a bowl and mix well. Form patties and make an indentation in the middle.

Brush some olive oil on a skillet or griddle and heat it well. Add the patties and cook them for about 5 minutes – until you can actually see they are cooked up to the middle.

Flip the patties and cook them for another 5 minutes. Make sure they are completely cooked through as they are made with pork and cannot be eaten medium rare.

Smear the bottom and top of a hamburger roll with some hamburger condiment. Place a lettuce leaf on the top roll. Place a patty on the bottom one. Top with tomato, onion and pickles. Cover and enjoy!

Recipe Summary

  • 3 (1 pound) loaves frozen bread dough, thawed
  • 5 pounds ground beef
  • ¼ cup water
  • 1 large head cabbage, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • salt and freshly ground black pepper to taste
  • 2 tablespoons butter, melted

Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside.

Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside.

On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down.

Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Italian All Natural Ground Sausage Burger

This recipe from Johnsonville® puts authentic Italian flavor on a bun with a superb blend of Italian herbs and spices! The combination of red peppers, green peppers and yellow peppers sautéed in white wine create excellent texture and flavor. Add some focaccia bread and provolone cheese for exciting additions to the sandwich. Make the ordinary extraordinary with Johnsonville®!

This recipe from Johnsonville® puts authentic Italian flavor on a bun with a superb blend of Italian herbs and spices! The combination of red peppers, green peppers and yellow peppers sautéed in white wine create excellent texture and flavor. Add some focaccia bread and provolone cheese for exciting additions to the sandwich. Make the ordinary extraordinary with Johnsonville®!


red bell pepper, cut into thin slices

green bell pepper, cut into thin slices

yellow bell pepper, cut into thin slices

onion, cut into thin strips



In a skillet, cook and stir the peppers, onion and garlic in olive oil over medium heat about 2-3 minutes.

Add wine cook and stir until vegetables are tender and wine is reduced by half about 7-10 minutes. Set aside and keep warm.

Form sausage into four 1/2-inch thick patties. Grill burgers over direct heat for 5 to 7 minutes on each side or until a meat thermometer reads 180˚F.

Cut focaccia in half horizontally cut into quarters.

Layer the sausage burger, peppers and cheese on bread bottoms add bread tops.

Sausage Burger with Peppers and Onions

Recipe from the Tasting Table Test Kitchen

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes


For the Sausage:

1½ pounds ground pork

2 teaspoons fennel seeds, toasted and finely ground

1 teaspoon smoked paprika

1 teaspoon thyme leaves, minced

1 teaspoon fresh oregano, minced

½ teaspoon light brown sugar

½ teaspoon crushed red pepper flakes

For the Burgers:

2 tablespoons olive oil, plus more for brushing

3 medium (1½ pounds) bell peppers, stemmed, seeded and cut into ½-inch strips

1 medium (12 ounces) yellow onion, sliced into ½-inch strips

½ medium (8 ounces) fennel bulb, thinly sliced, fronds reserved for garnish

1 tablespoon Champagne vinegar

Kosher salt and freshly ground black pepper

6 slices provolone cheese

6 foccacia rolls, split and toasted

Dijon mustard, for garnish


1. Make the sausage: In a medium bowl, mix together all the sausage ingredients until incorporated. Divide into 6 patties, 1 inch thick.

2. Make the burgers: In a large skillet, heat the olive oil over medium-high heat. Add the peppers, onion and fennel, and cook, stirring often, until soft and caramelized, 20 minutes. Stir in the honey and vinegar, then season with salt and pepper. Remove from the heat and keep warm.

3. Light a grill. Brush the burgers with olive oil and grill, flipping once, until charred and cooked through, about 12 minutes. After flipping, spoon the vegetables over each burger and top each with 1 slice of cheese. Spread Dijon mustard on both sides of the bun and then place the burger on the bottom half. Garnish with a few fennel fronds and top with the other half of the bun, then serve.

Banh Mi Sausage Burgers

This is one of the best taste combinations you'll experience from the grill this season. Crisping the Jimmy Dean ® Premium Pork Sausage will have your taste buds wanting more.


1 medium cucumber, sliced into matchsticks

1 large carrot, sliced into matchsticks

1 jalapeño, thinly sliced

1/4 cup rice vinegar

1/4 cup water

4 teaspoons sugar, divided

1 tablespoon kosher salt

2 tablespoons Sriracha (hot chile sauce) divided

1 tablespoon fish sauce (optional)

2 garlic cloves, minced

2 green onions, thinly sliced

1 1/2 teaspoons cornstarch, divided

1 teaspoon sesame seeds

1/4 cup mayonnaise


Make the pickled vegetables: Combine cucumber, carrot, jalapeño, vinegar, water and one tablespoon sugar and salt to taste in a medium bowl mix lightly. Refrigerate until ready to serve.

Prepare the sausage burgers: Combine sausage, 1 tablespoon of hot chili sauce, fish sauce, garlic, green onion, corn starch and 1 teaspoon of remaining sugar mix lightly. Season to taste with salt and pepper if desired. Shape mixture into four ½-inch-thick patty.

Cook in a large skillet over medium heat 12-15 minutes or until done (160 degrees F), turning frequently for even browning.

Combine mayonnaise with remaining 1 tablespoon hot chili sauce.

Fill each brioche bun with a burger patty, spicy mayonnaise, pickled vegetables and cilantro leaves, if desired.