Sausage Smash Burgers
Published Feb. 1, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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)
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
The Colonel
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.
Keith
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?
Jo the cook
okay these are just yum
Gerard_ATL
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
K Johnson
Made these with Beyond Italian sausages and it was such a yummy easy meal
Tom 190
This is great and adaptable. 5* Used wine instead of vinegar to create a little sauce. This time, had no buns (bad weather, no trip to store), so cooked some fusilli pasta. Mixed vegetable mixture into cooked pasta. Put fried sausage on top. Cover with grated cheese. Cover on burner to melt. Wait, more than 5* either way.
nina
I may try these with Field Roast Italian sausage, for a meat-free version. They taste amazingly like the real thing.
R
Always preferred my sausage crispy and this is a great way to make it that way. Cook peppers and onions longer and use EVOO instead of a neutral oil. And no, no, no! to the mayo--use some Trader Joe's ketchup or warmed marinara instead.
Joanna
I thought I smashed ‘em to a half inch, but they swole up and ended up closer to an inch, and thus, were not fully cooked in the center, even after 2” on the first side and 3 ” on the other. Tasty.
Allie C
Made this almost exactly as written (okay, I added a little more garlic) with hot pork sausage and potato buns and thought it was great! Don't be afraid to really smash and brown them! Only notes are that the P&O mix took maybe 12 minutes to soften to my liking and I added a bit more vinegar to them than the 2 tsp called for, probably a whole tbsp. These would certainly be good with some provolone but they really didn't need cheese.
nina
I may try these with Field Roast Italian sausage, for a meat-free version. They taste amazingly like the real thing.
david shepherd
any smash sandwiches a good one, and this is a nice variation on burger. I might suggest one small change: make the patties a mix of hot and sweet sausage, just to appease the general pallet and/or depending on who your cooking for.
KDA
If you can get Delia's chicken sausage (Atlanta based restaurant and company), it makes a great swap in any recipe for non-pork-eaters and no one will notice the difference.
K Johnson
Made these with Beyond Italian sausages and it was such a yummy easy meal
Keith
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?
Tom 190
This is great and adaptable. 5* Used wine instead of vinegar to create a little sauce. This time, had no buns (bad weather, no trip to store), so cooked some fusilli pasta. Mixed vegetable mixture into cooked pasta. Put fried sausage on top. Cover with grated cheese. Cover on burner to melt. Wait, more than 5* either way.
Gerard_ATL
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
Jo the cook
okay these are just yum
The Colonel
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.
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