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Italian Pork Sausage Smash Burger

with Grilled Peppers & Onions

Cook Time 30 Minutes

Serves 4

Calabrian Chile Mayo

  • 1 cup mayonnaise
  • 2 calabrian chiles, finely chopped
  • 1 tablespoon champagne vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt, for seasoning

Toss the sliced peppers and onions with 2 tablespoons olive oil and a few generous shakes of Salt Pepper + Three Chiles. Divide the pork sausage into 4 rounds and set aside.

Whisk together the mayo, calabrian chiles, vinegar, lemon juice, and a three finger pinch of salt. Chill while you cook the burgers.

Heat a griddle or large skillet to medium high heat. Cook the peppers and onions first, sauteing until tender and just browned, about 8 minutes. Remove from the pan and set aside. Cook the sausage balls in the same pan, working on at a time if needed. Drop each sausage round on the griddle then flatten with a large flat spatula, cook until crisped and browned, about 4 minutes per side.

Top each sausage patty with some of the sausages and peppers, followed by 1/4 cup of cheese and cover until just melted. Build each burger with a few swipes of the calabrian chile mayo, some fresh basil leaves and a patty with cheese, peppers and onions on each bun.
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Italian Pork Sausage Smash Burger with Grilled Peppers & Onions

Author Mark & Fey
Print Pin
Keyword Pork, Sandwiches
Cook Time 30 minutes
Servings 4

Ingredients

  • 2 large peppers we like yellow and red, sliced into strips
  • 1 large yellow onion peeled and sliced into half moons
  • 2 tablespoons olive oil
  • 1 teaspoon Salt Pepper + Three Chiles our spice blend from Spiceology
  • 1 cup shredded provolone cheese
  • 1 pound mild Italian pork sausage divided into 4 portions
  • 1 small bunch fresh basil leaves

Calabrian Chile Mayo

  • 1 cup mayonnaise
  • 2 calabrian chiles finely chopped
  • 1 tablespoon champagne vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • Kosher salt for seasoning

Instructions

  • Toss the sliced peppers and onions with 2 tablespoons olive oil and a few generous shakes of Salt Pepper + Three Chiles. Divide the pork sausage into 4 rounds and set aside. Whisk together the mayo, calabrian chiles, vinegar, lemon juice, and a three finger pinch of salt. Chill while you cook the burgers. Heat a griddle or large skillet to medium high heat. Cook the peppers and onions first, sauteing until tender and just browned, about 8 minutes. Remove from the pan and set aside. Cook the sausage balls in the same pan, working on at a time if needed. Drop each sausage round on the griddle then flatten with a large flat spatula, cook until crisped and browned, about 4 minutes per side. Top each sausage patty with some of the sausages and peppers, followed by 1/4 cup of cheese and cover until just melted. Build each burger with a few swipes of the calabrian chile mayo, some fresh basil leaves and a patty with cheese, peppers and onions on each bun.

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