GRILLED ITALIAN SAUSAGE BURGERS
Inject come spice into your next barbecue with quick and easy Italian sausage burgers, fresh off the grill. Thick slices of mozzarella and sun-dried tomato mayo make simple, savory finishing touches.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 490, Carbohydrate 25 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 750 mg, Sugar 2 g, TransFat 1 g
ITALIAN SAUSAGE BURGERS
Grill something different with these Italian Sausage Burgers! They're loaded with roasted red bell peppers, pepper rings, and fresh basil.
Provided by Jillian - a Food, Folks and Fun original!
Categories Main Dish
Time 20m
Number Of Ingredients 7
Steps:
- Preheat your grill to medium-high heat (about 450 degrees F).
- While the grill preheats, add the ground hot and sweet Italian sausage in a large bowl. Roll up your sleeves and use your hands to combine.
- Form the meat into four balls and lightly press each into 5-inch-wide, 1 ¼ -inch-thick patties.
- In the middle of each burger, use your knuckle or thumb to make a 2-inch indentation (this will keep the burgers from puffing when grilled).
- Place the patties on the preheated grill. Leave them undisturbed until grill marks form on the bottom, about 5-6 minutes.
- Flip the burgers and grill until the burgers feel firm and the other side is marked for about 4-6 minutes.
- Remove the burgers from the grill and top each with a slice of Provolone cheese.
- Move the burgers to the toasted Kaiser rolls and top with roasted bell peppers, pepper rings, and basil leaves.
- Serve and enjoy.
Nutrition Facts : ServingSize 1 burger, Calories 1025 kcal, Carbohydrate 34 g, Protein 43 g, Fat 79 g, SaturatedFat 29 g, Cholesterol 185 mg, Sodium 2659 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 45 g
ITALIAN SAUSAGE BURGERS
Mix some zesty Italian sausage into your ground beef for Italian Sausage Burgers this summer! Italian Sausage Burgers are the perfect cookout addition. Your guests are sure to appreciate this fun new take on the trusty hamburger.
Provided by My Food and Family
Categories Home
Time 27m
Yield Makes 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 510, Fat 32 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 780 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 5 g, Protein 26 g
SWEET ITALIAN SAUSAGE BURGERS
If you like Sweet Italian Sausage you have to try it made into Burgers, the taste is extraordinary topped with Garlic-Basil Mayonnaise
Provided by Cheryl Culver
Categories Burgers
Number Of Ingredients 15
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
ITALIAN SAUSAGE BURGERS
Use bulk sausage meat or squeeze the meat from its casing for these flavourful burgers. They're especially delicious topped with slices of prosciutto and our Basil Sour Cream.
Categories Barbecue,Sandwiches
Yield Makes 4.
Number Of Ingredients 13
Steps:
- Combine sausage, panko, egg, garlic, basil, oregano and cayenne pepper until blended. Shape mixture into 4 patties. Cover and refrigerate for at least 1 hour or up to 2 hours.
- Cook prosciutto in batches in a large non-stick frypan over medium heat until crisp, about 1 - 2 minutes per side.
- Transfer prosciutto to a paper towel-lined plate.
- Grill patties over medium heat on natural gas barbecue until completely cooked.
- Serve in buns with prosciutto, cheese, tomato, arugula and Basil Sour Cream.
Nutrition Facts : Calories 578 calories, 34.7 g fat, 33.9 g protein, 31.6 g carbohydrate, 1.9 g fibre, 1738 mg sodium *Ingredient not included in nutritional analysis.
ITALIAN SAUSAGE AND PEPPER BURGERS
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
ITALIAN PORK SAUSAGE BURGERS
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
GRILLED ITALIAN SAUSAGE BURGERS
Inject some spice into your next barbecue with quick and easy Italian sausage burgers, fresh off the grill. The slices of mozzarella and sun-dried tomato mayo make simple, savory finishing touches.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 35m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 472.8, Fat 26.8, SaturatedFat 8.5, Cholesterol 78.6, Sodium 948.3, Carbohydrate 29.1, Fiber 1.6, Sugar 2.7, Protein 27.4
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- 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.
- 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.
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