Craft

Italian Sausage & Mozzarella Burger

with Balsamic Roasted Peppers & Pesto Potatoes

50 MIN

+$6.99/serving 2 Servings

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with Hot Italian Pork Sausage

From the Test Kitchen

WHY WE LOVE THIS DISH
You'll make these irresistible burgers with hot Italian pork sausage, giving them incredible texture and rich, lightly spiced flavor. To finish, you'll top them with melty, oregano-seasoned mozzarella, honey-balsamic roasted bell pepper, and a swoosh of cipolline onion and olive mayo—all sandwiched between fluffy challah buns.
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Nutrition

PER SERVING
Calories

1130 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
2 Challah Buns
4 oz Fresh Mozzarella Cheese
¾ lb Fingerling Potatoes
1 oz Castelvetrano Olives
1 oz Sliced Roasted Red Peppers
2 Tbsps Mayonnaise
3 Tbsps Basil Pesto
1 oz Garlic & Herb Flavored Butter
1 Tbsp Balsamic Vinegar
1 tsp Whole Dried Oregano
1 oz Balsamic-Marinated Cipolline Onions
2 tsps Honey
1 Bell Pepper

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. Thinly slice the cheese; place in a bowl. Add the oregano and a drizzle of olive oil; season with salt and pepper. Turn to coat. Halve the buns. Roughly chop the onions. Roughly chop the roasted peppers. Pit and roughly chop the olives. In a bowl, combine the chopped onions, chopped roasted peppers, chopped olives, and mayonnaise; season with salt and pepper. In a separate, large bowl, combine the honey and half the vinegar (you will have extra).

2 Roast & finish the potatoes

Line two sheet pans with foil. Transfer the halved potatoes to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a bowl; add the pesto and stir to coat. Taste, then season with salt and pepper if desired.

3 Roast & finish the pepper

Meanwhile, transfer the bell pepper pieces to the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 13 to 15 minutes, or until tender when pierced with a fork. Transfer to the bowl of balsamic honey; stir to coat. Taste, then season with salt and pepper if desired.

4 Form & cook the patties

Meanwhile, form the sausage into two 1/2-inch-thick patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the seasoned cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

*The USDA recommends a minimum safe cooking temperature of 160°F for pork.

5 Toast the buns & serve your dish

Spread the softened butter onto the cut sides of the halved buns. Add the prepared 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. Assemble the burgers using the toasted buns, pepper-olive mayo, cooked patties, and finished pepper. Serve the burgers with the finished potatoes on the side. Enjoy!