sweet italian sausage burgers

Name: Sweet Italian Sausage Burgers
Yield: 8
Cuisine: Italian
Ingredients: 1 pound(s) lean ground beef; 1 pound(s) sweet italian sausage; 1 cup(s) italian seasoned bread crumbs; 3 clove(s) garlic minced or garlic pressed; 1 cup(s) grated parmesan cheese; 8 large wheat or your choice of buns; 1 - garlic-basil mayo(recipe included); dash(es) pepper to taste; ## GARLIC BASIL MAYO INGREDIENTS:; 2 clove(s) garlic; 1/4 cup(s) fresh basil; 2 large egg yolks; 1/4 teaspoon(s) salt; 4 tablespoon(s) red wine vinegar; 1 1/2 cup(s) olive oil

49 Pinches 1 Photo

Cheryl Culver

Coyle, OK

Updated on May 30, 2014

If you like Sweet Italian Sausage you have to try it made into Burgers, the taste is extraordinary topped with Garlic-Basil Mayonnaise

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Sweet Italian Sausage in a Burger, Mmmm now that's a burger

prep time

cook time

method Grill

yield 8 serving(s)

Ingredients

1 pound lean ground beef
1 pound sweet italian sausage
1 cup italian seasoned bread crumbs
3 cloves garlic minced or garlic pressed
1 cup grated parmesan cheese
8 large wheat or your choice of buns
1 - garlic-basil mayo(recipe included)
dash pepper to taste
GARLIC BASIL MAYO INGREDIENTS:
2 cloves garlic
1/4 cup fresh basil
2 large egg yolks
1/4 teaspoon salt
4 tablespoons red wine vinegar
1 1/2 cups olive oil

How To Make sweet italian sausage burgers

Step 1

How to Make them: Mix the first six ingredients together thoroughly. Shape the hamburger mixture into 1/2 to 3/4" thick patties. Grill the burgers to an internal temperature of 155 degrees Fahrenheit. Serve on grilled hamburger buns or ciabatta rolls with garlic-basil mayonnaise.

Step 2

Garlic-Basil Mayonnaise This flavorful mayonnaise is perfect for Italian burgers. It can also be used in sandwiches and burgers - anywhere you'd like a little kick in your mayonnaise. You can make the mayonnaise fresh (below), or simply mix minced garlic and minced basil into regular mayonnaise.
Step 3

How to Make it Place all of the ingredients except for the olive oil in the bowl of a food processor fitted with a metal cutting blade. Process until everything is well blended and the garlic and basil are finely minced. While running the processor constantly, drizzle the olive oil into the processor - first a few drops at a time and then in a slow, steady stream as the mayonnaise starts to emulsify. To save the mayonnaise, store it tightly covered in the refrigerator. The mayonnaise will keep for four to five days in the refrigerator. Enjoy Good Food
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