Best Italian Sausage Burgers Recipes

GRILLED ITALIAN SAUSAGE BURGERS

Steps:

• Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.
• Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°. Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted.
• Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.

ITALIAN SAUSAGE BURGERS

Steps:

• Heat grill to medium heat.
• Mix sausage, beef, 3/4 cup cheese and egg; shape into 6 (1/2-inch thick) patties.
• Grill 5 to 6 min. on each side or until done (160ºF), toasting cut sides of buns on the grill for the last minute. Meanwhile, combine remaining cheese, basil and dressing.
• Fill buns with lettuce, tomatoes, burgers and cheese mixture.

ITALIAN SAUSAGE AND PEPPER BURGERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and saute until the onions are translucent and the peppers are tender, 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute longer. Remove from the heat.
• Preheat an outdoor grill to medium high.
• Combine both sausages in a bowl. Form into 4 patties. Grill until cooked through, 4 to 5 minutes per side. Top each burger with some of the onions and peppers and 2 slices of cheese, cover the grill and cook until the cheese melts.
• In a bowl, add the mayo and pesto and stir to combine. Spread the rolls with the pesto mayo, add the burgers and banana peppers and serve immediately.

SWEET ITALIAN SAUSAGE BURGERS

Steps:

• 1. How to Make them: Mix the first six ingredients together thoroughly. Shape the hamburger mixture into 1/2 to 3/4" thick patties. Grill the burgers to an internal temperature of 155 degrees Fahrenheit. Serve on grilled hamburger buns or ciabatta rolls with garlic-basil mayonnaise.
• 2. Garlic-Basil Mayonnaise This flavorful mayonnaise is perfect for Italian burgers. It can also be used in sandwiches and burgers - anywhere you'd like a little kick in your mayonnaise. You can make the mayonnaise fresh (below), or simply mix minced garlic and minced basil into regular mayonnaise.
• 3. How to Make it Place all of the ingredients except for the olive oil in the bowl of a food processor fitted with a metal cutting blade. Process until everything is well blended and the garlic and basil are finely minced. While running the processor constantly, drizzle the olive oil into the processor - first a few drops at a time and then in a slow, steady stream as the mayonnaise starts to emulsify. To save the mayonnaise, store it tightly covered in the refrigerator. The mayonnaise will keep for four to five days in the refrigerator. Enjoy Good Food

GRILLED MOZZARELLA-STUFFED ITALIAN SAUSAGE BURGERS WITH VINEGAR PEPPERS

Steps:

• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bell pepeprs peppers in a 13- by 9- disposable aluminum baking pan. Add olive oil and vinegar, season with salt and pepper and toss to combine. Transfer to the cooler side of the grill. Cover and cook until tender, about 25 minutes. When peppers are about half done, place Italian sausage patties on hot side of the grill. Cover and cook until well charred on first, side, 5 to 8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5 to 7 minutes. Transfer to a large plate. Toast rolls over fire until crusty. Remove from grill. Place burger patties on bottom buns. Slather with ricotta, top with red sauce, basil leaves, and peppers, close burgers, and serve immediately.

ITALIAN SAUSAGE TURKEY BURGERS AND FENNEL SLAW

Steps:

• In a heavy skillet over medium heat warm about 1 to 2 teaspoons olive oil. When hot add in chopped onions and cook until wilted. Stir in minced garlic, basil and oregano. Cook for 1 to 2 minutes. Remove from heat and allow to cool.
• In a large mixing bowl combine the ground turkey, sausage and cooled onion mixture. Add fennel fronds and chili sauce to meat. Season with salt and black pepper. Mix only to combine and shape into 4 patties. Allow to rest at room temperature while preparing slaw.
• In a medium bowl toss together together the fennel, cabbage and green onions. In a small bowl whisk together the olive oil, vinegar and sugar. Pour over salad ingredients tossing to coat. Season with salt and pepper to taste.
• Preheat a heavy skillet or flat griddle over medium high heat. Drizzle the burgers with olive oil and place oiled side down on preheated pan. Cook turning once until cooked through, approximately 5 minutes per side for 3/4 inch patties. When turning drizzle top with olive oil before turning.
• When burgers are cooked through turn off heat, top with a slice of cheese. Tent with foil and let stand for 2 minutes. Place burgers on individual serving plates with the slaw, garnish with fennel fronds and enjoy.

GRILLED ITALIAN SAUSAGE BURGERS

Steps:

• Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.
• Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°F Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. add bread slices to side of grill for at least 2 to 3 minutes of grilling, turning once, until lightly toasted.
• Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.
• SUBSTITUTION: If you can't find sun-dried tomato mayonnaise, mix up your own by combining 1/3 cup mayonnaise with about 2 tablespoons chopped sun-dried tomatoes. Regular mayonnaise works just fine as well.
• SUCCESS: To keep food safe while grilling, always separate uncooked foods from cooked foods, and each other, too.
• SERVE WITH: Pair these hearty sandwiches with an Italian-style pasta salad, homemade or from the deli, or maybe a bagged Caesar salad.

ITALIAN PORK SAUSAGE BURGERS

Steps:

• HEAT grill to medium heat. COMBINE apples, fresh fennel, parsley and raisins in medium bowl. Mix vinegar and oil until blended. Add to apple mixture; mix lightly. Refrigerate until ready to serve. MEANWHILE, grill sausage 10 min. or until done, turning occasionally. Transfer to cutting board; cut diagonally into 4 thin slices. MIX ground pork, peppers, Worcestershire sauce and fennel seed just until blended. Shape into 4 (1-inch-thick) patties. Grill 7 min. on each side or until done (160°F), adding buns, cut sides down, to grill to toast for the last minute. SPREAD cut sides of buns with mayo, then mustard. Place lettuce on bottom halves of buns; top with burgers, tomatoes and sausage. Cover with tops of buns. Serve with apple salad.

ITALIAN SAUSAGE BURGERS

Steps:

• 1.In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet. 2.In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds. 3.Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.