Italian Sausage Burgers with Red Onion Jam
Photography by Manja Wachsmuth.
Using a good quality Italian-style sausage makes for an easy but very tasty burger.
Serves: 4
INGREDIENTS
500 grams coarse textured Italian sausages
1 tablespoon olive oil
4 hamburger buns, halved
1 clove garlic, peeled
mayonnaise
salad leaves
1-2 tomatoes, sliced
Red onion jam
3 tablespoons olive oil
3 red onions, thinly sliced
2 cloves garlic, crushed
¼ cup brown sugar
½ cup balsamic vinegar
sea salt and freshly ground pepper
METHOD
Red onion jam: Heat the oil in a medium sauté pan. Add the onions with a good pinch of salt, cover and cook for 10 minutes, stirring occasionally. Add the sugar and garlic and cook for 1 minute. Add the vinegar and bring to the boil. Reduce the heat and simmer uncovered, stirring occasionally, for 10 minutes or until most of the liquid has evaporated and the onions are glossy.
Burgers: Remove the skin from the sausages and discard. Form the meat into 4 patties the same size as the buns. Heat a sauté pan over medium heat and cook the patties until golden on both sides and fully cooked through. Drain on kitchen towels.
Toast the buns and rub the cut sides with the clove of garlic. Spread with mayonnaise and salad, a pattie, slices of tomato and a spoonful of red onion jam. Serve with oven roasted fries if desired.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.