Hot Italian Pork Sausage Burgers

with Potato Wedges & Aioli

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 940 calories Group 22 Created with Sketch.
    Nutrition Label
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For an exciting twist on the classic burger, we’re drawing on the quintessential flavors of an Italian sausage sandwich—complete with sweet, tender glazed onion, roasted red peppers, and the aromatic spices of hot Italian pork sausage. To round out the dish, roasted potato wedges get an upgrade from a garlic aioli dipper.

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potatoes, then cut into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, halve, peel, and thinly slice the onion. Peel 1 clove of garlic. Using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. Roughly chop the peppers.

Cook the patties & onion:
3 Cook the patties & onion:

While the potatoes continue to roast, if necessary, grate the cheese on the large side of a box grater. Place in a bowl; add the sausage. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties to one side of the pan. Add the sliced onion in an even layer to the other side; season with salt and pepper. Cook, stirring the onion occasionally, 5 to 6 minutes, or until the onion is softened and the patties are lightly browned. Flip the patties (carefully, as the oil may splatter). Cook, stirring the onion occasionally, 5 to 6 minutes, or until the patties are browned and cooked through. Turn off the heat. Leaving the onion in the pan, transfer the cooked patties to a plate. Carefully add the sugar and vinegar to the onion; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Leaving any browned bits (or fond) in the pan, transfer the finished onion to a bowl.

Make the aioli:
4 Make the aioli:

While the patties cook, 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.

Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, finished onion, and chopped peppers. Serve the burgers with the roasted potatoes and aioli on the side. Enjoy! 

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the potatoes, then cut into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, halve, peel, and thinly slice the onion. Peel 1 clove of garlic. Using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. Roughly chop the peppers.

Prepare the remaining ingredients:
Cook the patties & onion:
3 Cook the patties & onion:

While the potatoes continue to roast, if necessary, grate the cheese on the large side of a box grater. Place in a bowl; add the sausage. Gently mix to combine. Using your hands, form the mixture into two ½-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties to one side of the pan. Add the sliced onion in an even layer to the other side; season with salt and pepper. Cook, stirring the onion occasionally, 5 to 6 minutes, or until the onion is softened and the patties are lightly browned. Flip the patties (carefully, as the oil may splatter). Cook, stirring the onion occasionally, 5 to 6 minutes, or until the patties are browned and cooked through. Turn off the heat. Leaving the onion in the pan, transfer the cooked patties to a plate. Carefully add the sugar and vinegar to the onion; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Leaving any browned bits (or fond) in the pan, transfer the finished onion to a bowl.

4 Make the aioli:

While the patties cook, 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.

Make the aioli:
Toast the buns & serve your dish:
5 Toast the buns & serve your dish:

Add the buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, cooked patties, finished onion, and chopped peppers. Serve the burgers with the roasted potatoes and aioli on the side. Enjoy!