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
MOP SAUSAGE BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.
- Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.
GRILLED SAUSAGE PATTIES
A blend of garlic, seasonings, and red wine combine to give you all the flavor of sausage, without the hassle of stuffing the meat into links. Makes a fantastic burger, topped with grilled peppers, onions and provolone cheese.
Provided by France C
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Combine ground pork, red wine, garlic, salt, parsley, paprika, rosemary, white pepper, and black pepper in a bowl and mix until evenly combined; do not overmix. Let sit in the fridge at least 4 hours, preferably overnight, in order for flavors to meld.
- Preheat an outdoor grill over medium-high heat.
- Divide the meat into 4 equal portions and form into patties. Cook on the preheated grill about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 249.9 calories, Carbohydrate 1.5 g, Cholesterol 73.6 mg, Fat 16.3 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 6.1 g, Sodium 640.1 mg, Sugar 0.2 g
GRILLED GROUND SAUSAGE BURGERS
Grill something new this summer: Grilled Ground Sausage Burgers. They're super juicy, tender, and have such a great flavor.
Provided by drugstore diva lisa
Categories grilling
Time 25m
Number Of Ingredients 3
Steps:
- Mix together the ground sausage and the spices.
- Form the ground sausage mixture into four equally-sized patties. Set them on a cookie sheet. Use your finger to put a dimple in the middle.
- Heat a propane grill to 350 F. Put the cookie sheet directly on the grill. Cook for about 10 minutes, then flip the burger patties.
- Cook for an additional five to 10 minutes, until the internal temperature reaches 160 F.
- Then, build your burger. We put ours on toasted pretzel bread (which you can toast on the grill), then top it with grilled onions and barbecue sauce. But, of course, you can build your sausage burger however you want.
Nutrition Facts : Calories 457 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 40 grams fat, Fiber 1 grams fiber, Protein 17 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1132 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
PERFECT PORK BURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 burgers
Number Of Ingredients 9
Steps:
- Pulse the bacon and garlic in a food processor until coarsely ground.
- Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
- Serve the patties on the buns; top with coleslaw.
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
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- In a medium bowl, combine the ground chuck with the sausage just until they are thoroughly mixed. Form the meat into four 4-inch patties, about 3/4 inch thick. Season the patties with salt and pepper.
- In a large cast-iron skillet, heat the olive oil until shimmering. Add the patties to the skillet and press down slightly with a spatula to flatten them to a 1/2-inch thickness. Cook the patties over moderately high heat until very crusty on the bottom, 2 to 3 minutes. Flip the patties and cook until well browned, about 2 minutes more. Top each patty with 2 slices of the Monterey Jack cheese and add the water to the skillet. Cover the skillet and cook over moderate heat until the cheese slices are melted and the burgers are cooked all the way through, 1 to 2 minutes.
- Set the cheeseburgers on the toasted buns and top with the cilantro leaves and sliced pickled peppers. Close the burgers and serve right away.
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