Now that we've perfected the ultimate beef burger, we're venturing into the uncharted territories of unconventional patties. We made our own Italian sausage blend to grill off before topping it with peppers and onions, and covering it all with provolone cheese. It's the perfect burger for pork lovers, having just a touch of sweetness from brown sugar and caramelized onions.
We know sausage and peppers can be messy. That's why we're looking out for you when we added provolone to this burger. The cheese seals in the vegetables, preventing peppers spilling out everywhere when you eat it (you're welcome).
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 kosher salt
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
3 garlic cloves, minced
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 honey
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.