Sausage Smash Burgers
Published Feb. 1, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound loose pork sausage, such as mild or hot Italian sausage
- 2tablespoons plus 2 teaspoons neutral oil, plus more if needed
- 2small yellow, orange or red bell peppers (about 10 ounces total), halved, stemmed and thinly sliced
- ½large red or yellow onion (about 5 ounces), thinly sliced from root to stem
- 2garlic cloves, thinly sliced
- Salt and pepper
- 2teaspoons red or white wine vinegar
- ½cup mayonnaise
- 4brioche or burger buns, split and lightly toasted
- 2tablespoons fresh oregano leaves (optional)
Nutritional analysis per serving (4 servings)
523 calories; 40 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 18 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 9 grams protein; 547 milligrams sodium
Note: 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.
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Preparation
- Step 1
Form the sausage into 4 roughly shaped spheres and set aside.
- Step 2
In a large skillet, preferably cast-iron, heat 2 tablespoons of oil over medium-high. Add the peppers, onion and garlic, season with salt and pepper and cook, stirring frequently, until softened, 6 to 8 minutes. (Cook in batches, if the pan seems crowded.) Transfer to a medium bowl, add the vinegar, toss and season with salt and pepper, to taste.
- Step 3
Add the remaining 2 teaspoons oil to the same skillet and heat on high. Once very hot, add 2 sausage portions to the pan, then smash them down with a spatula or metal press into ½-inch-thick patties. Cook, undisturbed, until deeply browned and caramelized on the bottom, about 2 minutes, then flip over and cook until just cooked through, 1 to 3 minutes. Transfer to a plate and repeat with the remaining sausage, adding more oil if necessary.
- Step 4
While the burgers are cooking, spread the mayonnaise on the inside of each piece of brioche, and, if using, sprinkle the oregano over. Top bottom buns with sausage patties, sautéed peppers and onions, then top buns, and serve.
Private Notes
Comments
We call these "pizza burgers" around our place...a local butcher has a 4" round sliced pepperoni that we add a couple wheels of, then top with a slice of provolone or shredded mozzerella.
This was tasty! I'm not a mayo kind of guy so I used bruschetta on the brioche instead and topped with some shredded mozzarella. Sort of like lasagna on a bun. What could be better?
Whole Foods has a good hot ground Italian sausage, that would be perfect for this... I generally use it in lasagna or meatballs, but would work with this
These were perfect as is. Can’t wait to make them again.
This is a fun and flavorful twist on the classic smash burger. Using sausage instead of the traditional beef patty adds a delightful richness and spice to the burger, making it both unique and satisfying. Smashing the sausage helps achieve a crispy, caramelized exterior, which contrasts nicely with the juicy, flavorful inside.
This was very easy and delicious! I used Italian chicken sausage (4 links, made a ball from each) and also topped the burger with Parmesan-like cheese. Make sure to taste and season the veggies well when mixing it up w vinegar. Used just a sprinkle of oregano on a smear of mayo. Everyone loved it including my 4-yo!
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