Grilled Italian Pork Sausage Burgers with Fontina & Garlic Mayo
Summer Grilling

Grilled Italian Pork Sausage Burgers

with Fontina & Garlic Mayo

35 MIN
$11.94/serving 2 Servings
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  • with Hot Italian Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties
  • with Beyond Burger®

    From the Test Kitchen

    Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! These juicy Italian sausage burgers get a rich, cheesy lift from melty fontina mixed right into the patties—all served on toasty buns alongside a swipe of aromatic garlic mayo and slices of sweet grilled onion. It's all complete with a refreshing side salad of arugula and tomatoes.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Grilled Italian Pork Sausage Burgers with Fontina & Garlic Mayo
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 2 Potato Buns
    • 1 Red Onion
    • 2 oz Arugula
    • 1 clove Garlic
    • 4 oz Grape Tomatoes
    • 2 oz Fontina Cheese
    • 1 Tbsp Sherry Vinegar
    • 1 tsp Whole Dried Oregano
    • 1 Tbsp Honey
    • 2 Tbsps Mayonnaise
    time-saving
    tips & techniques
    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Thinly slice the cheese. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Halve the buns. Halve the tomatoes. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, oregano, and 2 tablespoons of olive oil. Season with salt and pepper.

    Grill the patties
    2 Grill the patties

    Drizzle the patties with olive oil. Grill 3 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Grill 3 to 5 minutes, or until the cheese is melted and the patties are cooked through* (the center will still be red or pink). Transfer to a plate and cover with foil to keep warm.

    *An instant-read thermometer should register 165°F.

    Grill the onion & toast the buns
    3 Grill the onion & toast the buns

    Place the onion rounds in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the onion rounds 3 to 4 minutes per side, or until charred and tender. Add the halved buns, cut side down, to the grill and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

    Finish & serve your dish
    4 Finish & serve your dish

    Meanwhile, in a large bowl, combine the arugula and halved tomatoes. Add enough of the dressing to coat (you may have extra); toss to coat. Taste, then season with salt and pepper is desired. Assemble the burgers using the toasted buns, garlic mayo, grilled patties, and grilled onion. Serve the burgers with the salad on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Remove the honey from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Thinly slice the cheese. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Halve the buns. Halve the tomatoes. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like; season with salt and pepper. Taste, then season with salt and pepper if desired. In a separate bowl, whisk together the honey (kneading the packet before opening), vinegar, oregano, and 2 tablespoons of olive oil. Season with salt and pepper.

    2 Grill the patties

    Drizzle the patties with olive oil. Grill 3 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Grill 3 to 5 minutes, or until the cheese is melted and the patties are cooked through* (the center will still be red or pink). Transfer to a plate and cover with foil to keep warm.

    *An instant-read thermometer should register 165°F.

    Grill the patties
    Grill the onion & toast the buns
    3 Grill the onion & toast the buns

    Place the onion rounds in a bowl. Drizzle with olive oil; season with salt and pepper. Turn to coat. Grill the onion rounds 3 to 4 minutes per side, or until charred and tender. Add the halved buns, cut side down, to the grill and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

    4 Finish & serve your dish

    Meanwhile, in a large bowl, combine the arugula and halved tomatoes. Add enough of the dressing to coat (you may have extra); toss to coat. Taste, then season with salt and pepper is desired. Assemble the burgers using the toasted buns, garlic mayo, grilled patties, and grilled onion. Serve the burgers with the salad on the side. Enjoy!

    Finish & serve your dish
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