Italian Sausage Burgers bring big, bold flavor to a backyard classic. If you love Italian sausage on a pizza or in pasta, you’ll love it smashed into a juicy burger with melty cheese and a crisp, toasty bun. These burgers are easy to make, weeknight-friendly, and perfect for a casual get-together.
You’ll get a little heat, a little sweetness, and that unmistakable fennel-and-garlic aroma. Add a quick pepper-and-onion topping, and you’ve got a winner.
What Makes This Recipe So Good
- All the flavor of Italian sausage in burger form: Think garlic, fennel, and a hint of heat, but with the sear and juiciness of a classic burger.
- Minimal prep, big payoff: Simple ingredients, fast cooking, and a restaurant-worthy result.
- Balanced texture and taste: Juicy patties, melty cheese, and a lightly toasted bun with a bit of crunch from peppers and onions.
- Customizable spice level: Use sweet or hot Italian sausage, or mix the two for a perfect balance.
- Great for grilling or stovetop: You’ll get excellent results on a grill, grill pan, or cast-iron skillet.
Ingredients
- 1 lb Italian sausage, casings removed (sweet, hot, or a mix)
- 1 lb ground beef (80/20 for best juiciness)
- 2 cloves garlic, finely minced
- 1 tsp fennel seeds, lightly crushed
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, to taste)
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for skillet)
- 4–6 slices provolone or mozzarella cheese
- 4–6 sturdy burger buns (brioche or ciabatta rolls work well)
- 2 tbsp butter, room temperature (for toasting buns)
- 1 red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tbsp balsamic vinegar
- 2 tbsp mayonnaise
- 1 tbsp pesto (store-bought or homemade)
- Fresh basil leaves (optional, for topping)
- Arugula or lettuce (optional)
Step-by-Step Instructions
- Prep the pepper-onion topping: In a skillet over medium heat, add a drizzle of olive oil. Sauté the sliced bell pepper and onion with a pinch of salt until soft and lightly caramelized, about 8–10 minutes.
Stir in the balsamic vinegar and cook 1 more minute. Set aside.
- Mix the patties: In a large bowl, combine the Italian sausage, ground beef, garlic, crushed fennel seeds, Italian seasoning, red pepper flakes, salt, and black pepper. Mix gently with your hands until just combined.
Do not overmix.
- Form the burgers: Divide the mixture into 4–6 equal portions and shape into patties about 3/4-inch thick. Press a small dimple in the center of each patty to prevent doming.
- Toast the buns: Spread butter on the cut sides of the buns. Toast in a dry skillet or on the grill until golden.
Set aside.
- Cook on the stovetop: Heat a tablespoon of olive oil in a cast-iron skillet over medium-high heat. Add patties and cook 4–5 minutes per side, until nicely browned and cooked through to at least 160°F. In the last minute, top each with cheese and cover to melt.
- Or cook on the grill: Preheat grill to medium-high and oil the grates.
Grill patties for 4–5 minutes per side, covered, until cooked through and cheese is melted.
- Make the quick sauce: Stir together mayonnaise and pesto. Taste and adjust with a pinch of salt or a squeeze of lemon if desired.
- Assemble: Spread pesto mayo on the toasted buns. Add a bed of arugula or lettuce, the cheesy sausage burger, and a spoonful of the pepper-onion mixture.
Finish with fresh basil if you like. Top with the bun and serve hot.
How to Store
- Cooked patties: Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water and a lid to keep them moist.
- Uncooked patties: Form and place on a parchment-lined tray.
Cover tightly and refrigerate up to 24 hours. For longer storage, freeze on the tray, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before cooking.
- Peppers and onions: Refrigerate in a sealed container for up to 4 days.
Warm gently in a skillet.
- Sauce: Pesto mayo keeps in the fridge for 5–7 days in a covered container.
Benefits of This Recipe
- Packed with flavor: Italian sausage and a touch of fennel make every bite memorable.
- Versatile for any season: Great on a summer grill or in a winter skillet.
- Flexible servings: Make 4 big burgers or 6 smaller ones for a crowd.
- Budget-friendly: Uses everyday ingredients and stretches into satisfying meals.
- Meal-prep friendly: Patties freeze well and reheat easily for quick dinners.
Common Mistakes to Avoid
- Overmixing the meat: This makes patties tough. Mix until just combined.
- Cooking too hot: A scorching pan burns the outside before the inside cooks. Aim for medium-high and adjust as needed.
- Skipping the dimple: Without it, patties puff up and cook unevenly.
- Using lean beef: Choose 80/20.
Leaner blends dry out and lose that juicy burger feel.
- Not seasoning enough: Italian sausage is seasoned, but the added beef needs salt and pepper for balance.
- Cold cheese that won’t melt: Add cheese in the last minute and cover the pan or close the grill lid to trap heat.
Recipe Variations
- Spicy Calabrian: Use hot Italian sausage, add chopped Calabrian chiles, and top with provolone and a smear of chili crisp.
- Caprese Burger: Use mozzarella cheese, sliced tomato, fresh basil, and a drizzle of balsamic glaze.
- Garlicky Peppers and Greens: Swap onions for sautéed broccolini or rapini with garlic and red pepper flakes.
- Onion-and-Parm: Mix 1/4 cup finely grated Parmesan and 2 tbsp minced onion into the meat for extra savoriness.
- Low-carb style: Skip the bun and serve over dressed arugula with roasted peppers and a dollop of pesto.
- Turkey version: Use Italian turkey sausage and ground turkey thigh. Cook thoroughly and don’t overcook to keep it juicy.
FAQ
Can I use only Italian sausage without the ground beef?
Yes. Using 100% Italian sausage works and gives intense flavor.
The texture will be slightly denser and richer. Form gently and cook to 160°F.
What’s the best cheese for these burgers?
Provolone melts beautifully and complements the sausage. Mozzarella, fontina, or even smoked provolone are great choices.
Parmesan is best as a mix-in, not a melty topper.
How do I keep the patties from falling apart?
Keep the mixture cold and avoid overworking it. Make a dimple in the center and cook on a well-heated surface. If needed, chill formed patties for 20–30 minutes before cooking.
Can I make them ahead?
Yes.
Form patties up to a day in advance and keep them covered in the fridge. You can also freeze them, then thaw overnight before cooking.
What sides go well with Italian Sausage Burgers?
Crispy potatoes, simple green salad, grilled corn, or marinated tomatoes are all great. A tangy slaw also cuts through the richness nicely.
Do I need to add egg or breadcrumbs?
No.
The mix of sausage and beef binds well on its own. Extra binders can make the texture dense or meatloaf-like.
What internal temperature should I aim for?
Because sausage is involved, cook to 160°F for safety. Use an instant-read thermometer for best results.
How can I reduce the heat if my sausage is too spicy?
Use sweet Italian sausage or mix half sweet and half hot.
A creamy cheese and pesto mayo also help balance the spice.
Final Thoughts
Italian Sausage Burgers are a simple way to elevate burger night without extra fuss. The sausage brings built-in seasoning, so you get deep flavor with minimal effort. With melty cheese, a bright pepper-onion topping, and a toasty bun, every bite hits the spot.
Keep the pantry staples on hand and this will quickly become a go-to dinner you’ll make again and again.
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