BBQ Italian Sausage Burgers
with Balsamic Mayo & Baby Greens Salad
Cooking time
10 minutes
Servings
2/4
Calories
800 /serving
You’re more than halfway there! The sausage meat is already seasoned (just add minced garlic), the pepper is already roasted for the salad, and the balsamic glaze is ready to be blended into mayo for a tangy-sweet cushion on each bun.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 60ml Mayonnaise
- 1 Roasted pepper
- 15g Balsamic glaze
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
55 g
Saturated Fat
10 g
Sodium
1480 mg
Total Carb
48 g
Sugars
10 g
Protein
28 g
Fibre
3 g
Preparation
Prepare & grill the patties
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium bowl, combine the sausage meat and garlic.
- Form into 2 patties (double for 4 portions).
- Add the patties* to the BBQ (or pan) and grill, 3 to 5 min. per side, until cooked through.
- Transfer to a plate.
Make the salad & balsamic mayo
- Meanwhile, slice the roasted pepper crosswise.
- In a large bowl, whisk ½ the balsamic glaze, 1 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and roasted pepper; toss well.
- In a small bowl, combine the mayo, remaining balsamic glaze and S&P.
Grill the buns
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the balsamic mayo, a patty, a spoonful of the salad and a bun top.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
