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Italian Pork Sausage & Fontina Burgers
with Arugula Salad
35 MIN
2 Servings
From the Test Kitchen
These juicy Italian sausage burgers get a rich, cheesy lift from melty fontina mixed right into the patties—served on toasty buns alongside a swipe of aromatic garlic mayo and slices of sweet onion. It's all complete with a refreshing side salad of arugula and tomatoes.
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NutritionPER SERVING
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Calories810 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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2 Potato Buns
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2 oz Arugula
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1 clove Garlic
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4 oz Grape Tomatoes
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1 Sweet Or Yellow Onion
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2 oz Fontina Cheese
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1 Tbsp Sherry Vinegar
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2 Tbsps Mayonnaise
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2 tsps Honey
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1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the dressing
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. 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
Form & cook the patties
In a bowl, combine the sausage and grated cheese. Season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties.
3
Cook the patties & onion
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes, or until browned. Flip (carefully, as the oil may splatter) and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
4
Toast the buns
Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
5
Finish & serve your dish
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 if desired. Assemble the burgers using the toasted buns, garlic mayo, cooked patties, and cooked onion. Serve the burgers with the salad on the side. Enjoy!
1
Prepare the ingredients & make the dressing
Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Grate the cheese on the large side of a box grater. 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
Form & cook the patties
In a bowl, combine the sausage and grated cheese. Season with salt and pepper. Gently mix to combine. Form the mixture into two ½-inch-thick patties.
3
Cook the patties & onion
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes, or until browned. Flip (carefully, as the oil may splatter) and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.
*The USDA recommends a minimum safe cooking temperature of 160°F for pork.
4
Toast the buns
Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
5
Finish & serve your dish
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 if desired. Assemble the burgers using the toasted buns, garlic mayo, cooked patties, and cooked onion. Serve the burgers with the salad on the side. Enjoy!
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