Recipe: Sausage Burger With Peppers And Onions
Try a pork sausage patty for your next burger
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).
Check out our best burger recipes.
Recipe from the Tasting Table Test Kitchen
Sausage Burger With Peppers And Onions
Make your own Italian sausage blend into patties for an unconventional burger-meets-sausage and peppers.
Prep Time
20
minutes
Cook Time
35
minutes
Servings
6
servings
Total time: 55 minutes
Ingredients
- :::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
Directions
- Make the sausage: In a medium bowl, mix together all the sausage ingredients until incorporated. Divide into 6 patties, 1 inch thick.
- 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.
- 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.
Nutrition
| Calories per Serving | 320 |
| Total Fat | 10.4 g |
| Saturated Fat | 5.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 19.3 mg |
| Total Carbohydrates | 42.5 g |
| Dietary Fiber | 4.3 g |
| Total Sugars | 8.6 g |
| Sodium | 602.7 mg |
| Protein | 14.3 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
