Grilled Sausage Burgers
with Smoky Aioli and Spiced Wedges- Soy
- Wheat
- Milk
- Egg
- Mustard
- Sulphites
- Sesame
- Gluten
Juicy sausage burgers are on the grill tonight! These delicious handhelds are stuffed with roasted red peppers and slathered with garlicky paprika aioli for a burger you won't soon forget!
Ingredients
250 g
Mild Italian Sausage, uncased
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
½ tbsp
Seasoned Salt
4 tbsp
Mayonnaise
(Contains: Egg, Mustard)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains: Sulphites)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
28 g
Spring Mix
460 g
Russet Potato
170 mL
Roasted Peppers
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
Not included in your delivery
½ tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch wedges. Drain, then finely chop roasted red peppers. Halve buns. Add Italian sausage, roasted red peppers, breadcrumbs, half the Smoked Paprika-Garlic Blend and half the seasoned salt to a medium bowl. Season with pepper, then combine. Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (TIP: If you prefer a firmer patty, add an egg to the mixture!)
Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with remaining seasoned salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, add remaining Smoked Paprika-Garlic Blend, mayo and vinegar to a small bowl. Season with salt and pepper, then stir to combine.
Add patties to the grill. Close lid and grill patties, flipping once, until cooked through, 3-4 min per side.** When patties are almost done, sprinkle cheese over patties. Close lid and grill until cheese is melted, 1 min. Add buns to the other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so that they don't burn!)
While patties cook, heat a medium non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack eggs into pan. Season with salt and pepper. Close lid and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.) (TIP: If preferred, pan-fry eggs using 1 tbsp oil, instead of butter.) Serve eggs on top of patties.
Spread half the smoky aioli on buns. Stack spring mix and patties on bottom buns. Close with top buns. Divide burgers and wedges between plates. Serve remaining aioli on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the burger's taste, though some found the sausage flavor unexpected or preferred beef patties.
- Ease of prep: Several reviewers noted the patties were very moist, making them difficult to form and cook without falling apart.
- Suggestions: Consider adding an egg to bind the patties better; reduce the amount of roasted peppers for easier shaping.
- Portions: The burgers were generously sized, with some finding them too large for the provided buns.
- Texture: Some found the sausage patty texture unusual compared to traditional beef burgers.
