This beef and sausage burger recipe takes your everyday hamburger to the next level. Ground Italian sausage adds flavor and juiciness to the patties, and a layer of gooey mozzarella cheese is the perfect topping for this easy dinner.
Recipe at a Glance: Beef and Italian Sausage Burgers
- DETAILS
- Total Time: 20 minutes
- Preparation method: Griddle/Blackstone cooking
- HIGHLIGHTS
- These juicy burgers can be made on your indoor or outdoor griddle and are ready in just 20 minutes.
- The addition of Italian sausage, along with a layer of melted mozzarella on top give these burgers a flavor-packed Italian vibe.
- Offer extra toppings on the side to make this an easy backyard BBQ or camping meal that everyone can customize.
For a quick-cooking dinner that everyone loves, you can't go wrong with a juicy burger. Usually, smash burgers are my go-to because they cook so quickly and have so many irresistible crispy edges, but every once in a while I crave a big, meaty burger like this ground beef and Italian sausage one. To keep the patties from drying out, we add Italian sausage, which has a good amount of fat, along with plenty of flavor. A topping of melted mozzarella takes these burgers over the top, guaranteeing that every bite is juicy and satisfying.
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Ingredients and Substitutions
- Sausage--Use your favorite type of Italian sausage here, whether mild or spicy. Don't use sweet Italian sausage though, as it doesn't pair well with the flavor of the beef.
- Beef--I recommend using lean ground beef (85/15), which will give you a little bit of fat, but not too much. The sausage will add extra fat to the patties.
- Mozzarella--You can used sliced or grated mozzarella cheese here, but if you're using grated, be sure to grate it yourself. The pre-shredded stuff doesn't melt well.
How to Make Beef and Sausage Burgers
1. Combine the beef and sausage in a large bowl and mix well.
2. Shape into 4 or 5 patties. Season with salt and pepper.
3. Cook on a griddle over medium-high heat, flipping once, until almost cooked through.
4. Add the cheese for the final 2 minutes of cooking and let it melt.
FAQs
Since you're adding raw pork sausage to the patties, it's important that you cook your burgers to an internal temperature of 160°F (71°C). Use an instant read probe thermometer for best results.
You can, but you will need to watch them closely as they are likely to flare up. If you're grilling your burgers, cook them over medium-high heat, flipping once, until cooked through. Add the cheese during the last couple minutes of grilling. If the grill starts to flare up, move the burgers away from the flame and let it subside before continuing to cook.
You can prepare the burger patties up to 1 day in advance if refrigerating, or up to 1 month in advance if freezing. Season them just before cooking as the salt can draw moisture out if seasoned too soon.
Store them in the fridge, covered with plastic wrap, or in a resealable bag or container in the fridge. If frozen, thaw the patties in the fridge overnight before cooking.
Serving Suggestions
Serve your burgers with all the fixings on the side, including lettuce, tomato, ketchup, mustard, and/or mayonnaise. A simple Greek salad, potato salad with pickles, or a platter of raw veggies makes an excellent side dish for the burgers.
Tips and Troubleshooting
- Use a gentle hand when shaping your burgers. You want to pack the meat tightly enough to hold together, but not so tight that the burger is tough. I find it easiest to cup my hands around the beef when shaping, and gently pat them into an even round.
- The burgers will shrink slightly as they cook, so make them a little larger than the size of your bun when shaping.
- This recipe is suitable for gluten-free diets, if served on a gluten-free bun.
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Recipe
Beef and Sausage Burgers
Equipment
- Blackstone (or other outdoor) griddle or indoor griddle
Ingredients
- 1 pound (454 g) lean ground beef
- 8 ounces (227 g) Italian sausage (approximately 2 links) casings removed if necessary
- Salt and freshly ground black pepper
- 1 ¼ cups shredded mozzarella cheese or 5 (1-oz) slices
- 4 to 5 burger buns
- Lettuce, tomato, and onion for serving (optional)
Instructions
- Combine the beef and sausage in a large bowl and mix well.
- Gently shape the meat mixture into 4 or 5 patties. Make the patties slightly larger than the size of your bun as they will shrink slightly as they cook. Season all over with salt and pepper.
- Heat a griddle to medium-high.
- Cook the patties, flipping once, until almost cooked through, about 5 minutes on the first side and 3 minutes on the second side.
- Divide the cheese evenly among the burgers and cook until melted and the burgers have reached an internal temperature of 160°F (71°C), about 2 minutes more.
- Serve on burger buns, offering lettuce, tomato, and onion on the side, if desired.
Notes
- Shape gently--Use a gentle hand when shaping your burgers. You want to pack the meat tightly enough to hold together, but not so tight that the burger is tough. I find it easiest to cup my hands around the beef when shaping, and gently pat them into an even round.
- Dietary--This recipe is suitable for gluten-free diets, if served on a gluten-free bun.
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