I can’t tell you why I craved sausage burgers at 3am last Sunday. I absolutely did so I had to make these for the culture! These are so bomb, and really tasty. I daresay these are better than beef cheeseburgers. This double-stacked burger is inspired by the McDouble at McDonald’s, which has two patties with cheddar cheese, pickles, onions, ketchup and mustard. I customized mine with crushed potato chips instead of pickles and actual leftover potato wedges I had lying around. If you want crispy potatoes, I highly recommend my garlic baked potatoes. These sausage burgers would work with hot Italian sausage, which is just a spicier version of a mild Italian sausage. Another great substitute is chorizo sausages.
Prepping the Italian sausages
Italian sausages are encased in a thin membrane which hold the sausages together. You need to remove this thin coating to release the sausage meat which is what we’re looking for. If you leave the casing on the sausages, you will have bits of crispy edges in your burgers. Once you remove the casing, mix it with breadcrumbs, seasoning, herbs and a whisked egg.
Shaping the sausage patties
Scoop a generous ball into the palm of your hand and then flatten it by tapping it with your palms. Round the edges of each sausage patty with your fingers so that you have that round classic burger shape. I like to refrigerate my patties for about 30 minutes just to make it really firm so that it doesn’t fall apart on the stove. You can even prep this a day or two before you want to cook the burgers by refrigerating it and wrapping it in foil or cling wrap.
Assembling the sausage cheeseburgers
Cook the patties nice and slow on medium heat. When they are almost done, slap some grated cheddar or cheddar slices on top to melt quickly. Then assemble the patties on toasted buns of your choice to form the perfect sausage cheeseburgers! I used chopped onions, barbecue sauce, and slaw, but you can use pickles, crispy bacon, hot sauce or relish. Add in some garlic avocado aioli for a fun twist.
Ingredients
500g Italian sausages (5 sausages)
3/4 cup Panko breadcrumbs
1 teaspoon garlic powder
2 teaspoons ground black pepper
1 teaspoon table salt
1 tablespoon parsley flakes
1 large egg, whisked
1/4 cup cooking oil
2 cups grated cheese ( I used cheddar)
6 hamburger buns
1 small onion, diced
Barbecue sauce or other dipping sauces you prefer
Instructions
- Remove the film around the sausages (the casing) and transfer the loosened meat to a large bowl.
- Add garlic powder, black pepper, salt, parsley and the whisked egg to this same bowl. Fold in the breadcrumbs as well. Combine everything with the sausage meat.
- Shape the sausage into patties and refrigerate for a few minutes before frying.
- Heat 1/4 cup of oil in a large frying pan and fry as many patties together as possible on medium heat for about 5 minutes.
- Flip the patties and continue frying for another 4-5 minutes.
- Add the cheese on top of each patty and let it melt on top of the patty.
- Turn off the heat and serve on toasted hamburger buns with sauces, onions and other toppings you wish.
Notes
Leftovers for these burgers taste great. Just store the buns and sausage patties separately and keep it wrapped in foil. Refrigerate for up to 3 days.