Italian-Inspired Sausage Burgers
with Caramelized Onions and Roasted Parmesan Potato
Get your napkins ready – this is one seriously juicy burger! We've loaded it with flavour, from the caramelized onions to the Parmesan mayo and garlicky roasted potatoes. Every bite will take you to your happy place.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Mild Italian Sausage, uncased
2 unit(s)
Russet Potato
1 unit(s)
Yellow Onion
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
28 g
Baby Spinach
2 tsp
Balsamic Vinegar
(Contains Sulphites)
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce Balsamic Vinegar Guide for Step 2: 1 tsp (2 tsp) for mild, 2 tsp (4 tsp) for medium, 1 tbsp (2 tbsp) for extra! Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)Sprinkle half the Parmesan over potatoes and continue to roast until Parmesan melts, 2-3 min.
Meanwhile, peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring occasionally, until softened, 3-4 min. Reduce heat to medium, then add 1 tsp (2 tsp) sugar and 3 tbsp (6 tbsp) water and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 6-8 min. Remove from heat. Add 2 tsp (4 tsp) vinegar. (NOTE: Reference balsamic vinegar guide.) Stir until onions are coated, 1 min. Transfer to a plate. Carefully wipe the pan clean.
Meanwhile, add sausage, breadcrumbs and remaining garlic salt to a medium bowl. (TIP: If you prefer a more tender patty, add an egg to mixture!) Season with pepper, then combine. Form mixture into two 5-inch-wide patties (4 patties for 4 ppl). Reheat the same pan over medium. When hot, add patties to the dry pan. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 4-5 min per side.** Transfer to a plate, then cover to keep warm.
Meanwhile, add mayo and remaining Parmesan to a small bowl. Season with pepper, then stir to combine.
Halve buns. Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on buns so they don't burn!)
Spread some Parmesan mayo onto bottom buns, then stack with spinach, patties and caramelized onions. Close with top buns. Divide burgers and roasted Parmesan potatoes between plates. Serve remaining Parmesan mayo alongside for dipping.
