Hey there, burger lover! I have to share with you my not-so-secret recipe for Sausage Smash Burgers. It’s the kind of thing I whip up when I want to impress without spending ages in the kitchen—because let’s face it, who has time for that? I started making these a few years back during a barbecue when my plain beef burgers weren’t cutting it; everyone was amazed at how much flavor sausages could add. And I promise, they disappeared faster than you can say ‘pass the ketchup!’
Why You’ll Love This
I make these burgers when I’m in the mood for something hearty and flavorful, and my family goes absolutely bonkers for them. There’s just something unbeatable about that crispy exterior and juicy interior (and yes, they’re just as good on a rainy Tuesday as they are at a big summer cookout). Plus, if you’ve ever been frustrated by a burger that doesn’t hold together, you’ll find that sausage meat is way more forgiving.
Ingredients
- 500g sausage meat (pork is classic, but turkey works too if you’re feeling adventurous)
- 1 tsp black pepper (more or less, depending on your spice tolerance)
- 1 tsp garlic powder (or fresh minced garlic if that’s your jam)
- 4 burger buns (I sometimes use brioche when I’m feeling fancy)
- Cheese slices, optional (but who are we kidding, cheese is a must)
- Condiments and toppings of choice (lettuce, tomatoes, onions—go wild!)
Directions
- First things first, mix that sausage meat with pepper and garlic powder. It’s a bit messy, but don’t be shy.
- Form patties that are slightly larger than your buns. Trust me, they shrink when cooked.
- Heat a skillet over medium-high heat. Toss on the patties, and here’s where the magic happens—smash them down with a spatula. They should be thin and crispy-looking.
- Cook for about 2-3 minutes on each side. This is where I usually sneak a taste (it’s hard to resist!).
- Toast those buns in the pan; there’s nothing sadder than a cold bun.
- Assemble with cheese and toppings. Dig in before they cool down!
Notes
Always chill the sausage meat a bit before forming patties; it just makes life easier. Oh, and try not to overcrowd the pan—I learned that the hard way when my burgers started swimming instead of sizzling.
Variations
I’ve tried adding chopped jalapeños right into the meat for a spicy kick. Once, I experimented with adding apples; it sounded great in theory but was a bit too sweet for my taste.
Equipment
If you don’t have a heavy spatula, no worries. A sturdy plate works just fine in a pinch, though it’s a bit unorthodox.
Storage Information
Leftovers? They won’t last long, but if you’ve got some, just wrap them up in foil and stick them in the fridge. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving these with a side of sweet potato fries. My dad insists they’re best paired with an ice-cold beer (who am I to argue with family tradition?).
Pro Tips
Don’t rush smashing the burgers down. I once thought I could skip this step and ended up with a meatball—not what I was going for!
FAQ
Can I use any type of sausage? Absolutely! Pork is classic, but feel free to experiment. I once tried lamb sausage; it was… interesting.
Do I need to add salt? Usually, sausage meat is already seasoned, but a pinch won’t hurt if you’re after a bit more zing.
Can I make these on a grill? You bet! Just watch out—they cook a bit faster on an open flame.