Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.
I love to cook, bake, grill, and have parties. I enjoy food more than anything else— although the perfect gin and tonic is a tough competitor with regard to any of my favorite dishes, especially on a hot summer's day.
When I say parties, before you concoct an image of sophisticated amuse-bouche appetizers and champagne-filled flutes, I'm afraid I will have to bring you back down to earth with a big bump. "Party" is probably the wrong word; perhaps using the words "frenzy," "gathering," and "children" will create a more accurate image. This is where my quick and easy sausage burgers enter the picture—so let's get on with the recipe!
- Remove the casings from the sausages.
- Mould the meat into round, flat burger patties. I use the stainless steel moulds shown below.
- Wrap in tin foil.
- Put the burgers in the freezer overnight or until you want to cook them.
|Prep time||Cook time||Ready in||Yields|
- 4 pork sausage burgers, frozen
- 4 brioche buns, sliced in half
- 4 lettuce leaves, washed and dried
- 1 tomato, thinly sliced
- 1 Tbsp vegetable oil, for frying
- burger relish, for serving
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- Remove the sausage burgers from the freezer and remove the tinfoil. Let it sit for 10-15 minutes before cooking.
- Heat the vegetable oil in a griddle pan or a nonstick pan and fry the burgers for 4 to 5 minutes on each side till cooked through.
- Dress your brioche bun with the lettuce, sliced tomato, and burger relish.
- Top with your sausage burger and serve straight away.
Always choose quality pork sausages to make your burgers. I usually use typical breakfast sausages that I get from my local butcher, but sometimes I like to diversify. My favorites at the moment are herb and orange-flavored pork sausages and pork with apple and caramelized onion. Delicious!
Make This Recipe Your Own
This recipe is exactly what I promised—an easy quick recipe with no fuss—but you can make it even easier by moulding and freezing a batch of sausage burgers and always having them at hand. In fact, you can make beef burgers using your favorite beef sausages or chicken burgers using chicken sausages. Vegetarian? Use your favorite veggie sausages to make veggie burgers.
Freezing the burgers keeps the burgers intact and ensures they don't fall apart while cooking. There's also another advantage: having a batch in the freezer results in an easy go-to dinner if you are in a rush or just feeling like an easy supper.
I am all for healthy food, but sometimes I do crave some comfort and burgers are a firm favorite of mine. I think using fresh meat has to go a long way to being a healthier option than a fast-food meal.
© 2022 Gabriel Wilson