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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4
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Ingredients
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1 pound
Italian sausage, casings removed (454 g)
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1/2
onion, minced (220 g)
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3
cloves garlic, minced (15 g)
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2 tablespoons
Worcestershire sauce (34 g)
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2 tablespoons
ketchup (32 g)
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2 tablespoons
dijon mustard (24 g)
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1
egg, lightly whisked (57 g)
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1/2 cup
bread crumbs, or more as needed
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salt and fresh ground pepper, as needed
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1/4 cup
mushrooms, minced (38 g)
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1 tablespoon
fresh chopped basil (3 g)
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2 teaspoons
fresh chopped rosemary (2 g)
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1/2 cup
mozzarella, cut into tiny cubes (57 g)
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oil or nonstick spray, as needed to cook the burgers
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4
buns, toasted
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1/2
cup pickled peppadew peppers, diced
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Garlic Aioli (I like to use Amanda's from this recipe: http://www.food52.com/recipes...tortillawithchiveandgarlicaioli )
Directions
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In a large bowl, combine the sausage, onion, garlic, Worcestershire, ketchup, mustard, egg, and bread crumbs. Season with salt and pepper.
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In a small bowl, combine the mushrooms, basil, rosemary, and cheese.
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Form the sausage mixture into balls. Make a hole in the center, and stuff with mushroom-mozzarella mixture. Form the sausage into patties.
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Cook the burgers in a saute pan or on the grill - either way add a little oil/spray to the pan to keep them from sticking. Add the patties and cook until browned on both sides and cooked through. If you’ve made thick patties, it’s best to cook them for 4-5 minutes per side, then finish them in a 375 degree oven until they are cooked through, 5-7 minutes more.
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Serve the burgers on toasted buns slathered with garlic aioli and topped with the peppadew slices.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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