Sausage Smash Burgers
The delightful characteristics of a beef smash burger — thin, quick-cooking patties with a superbly caramelized ragged edge — are applied here to Italian-style sausage. (The stress relief from smashing food is yet another smash burger perk.) Mayo smeared on soft brioche buns along with a tangle of sautéed sweet peppers and onions top the patties, making this a bit like the sausage and peppers of the burger world. Optional oregano adds a fresh herbal accent. Each bite is savory, rich, sweet and smashingly craveable. These sandwiches are delicious all by themselves, but if you’d like a side, serve with a green salad or French fries.
Ingredients
- 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
- 1/2large 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
- 1/2cup mayonnaise
- 4brioche or burger buns, split and lightly toasted
- 2tablespoons fresh oregano leaves (optional)
Directions
Form the sausage into 4 roughly shaped spheres and set aside.
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.
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.
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 40 gramsCalories: 523Saturated Fat: 7 gramsUnsaturated Fat: 33 gramsSodium: 547 milligramsSugar: 7 gramsFiber: 3 gramsCarbohydrate: 31 gramsProtein: 9 grams
Source: https://cooking.nytimes.com/recipes/1024669-sausage-smash-burgers