I have been a beef burger purist for many years, but since giving sausage burgers a go, I think I may have converted. Follow me…
Sausage Patties
The beauty of using sausage meat is that it’s already beautifully seasoned. It’s also pretty high in fat, which is essential for a good burger patty.
Why smash the patties?
Besides it being very therapeutic, there is method to the madness. By smashing the patties you force direct contact with the pan, which is essential for building up a crust. You also increase the surface area, meaning there’s more crust and as such, more flavour being developed. One final bonus is you speed up the cooking process. Just divide the sausage meat into 4 pieces and roll them into balls. Whilst the sausage is already seasoned, I also like to sprinkle the balls with some extra salt and pepper, just for good measure.
How do I smash the patties?
You’ll want to place some baking/parchment paper on top of the patties as soon as they hit the pan. From there, I use a spatula to firmly press down on them, although you could use another smaller pan, or really anything sturdy, heat-resistant, washable and flat. Process shots: roll meat into balls (photo 1), add to smoking hot pan (photo 2), use baking paper and spatula to smash them (photo 3), remove baking paper (photo 4), flip (photo 5), add cheese (photo 6).
Sausage Burgers
Just like a beef burger, you can really go wild with whatever fillings you fancy. Here’s what I typically go for:
Sausage Burger Fillings
Bun – halved and optionally toasted. Lettuce – I like shredded iceberg lettuce. Tomato – thinly sliced and seasoned. Patty & Cheese – I like American-style cheese, but you can be a little more fancy and use whatever cheese you like. Bacon – I use crispy streaky bacon but back bacon would work just fine. Gherkins/Pickles – patted dry to remove excess moisture. Ketchup & Mustard – spread on the top bun. White Onion – very finely minced and added to the top bun.
What’s the best way to toast the buns?
I place them cut side up on a tray and whack them under the grill. You could also spread them with butter or mayo, but that’s optional.
Do I have to use a cast-iron pan?
This is essential for maximum crust. Do not use a non-stick pan. Not only will it ruin the pan, you won’t get a decent crust on the patty. A stainless steel pan is fine.
What kind of sausage meat should I use?
I use thick Cumberland sausages, but any neutral-flavoured pork sausage should work given they’re not low-fat or anything.
Can I use beef instead?
You can use beef if you’d prefer and the process is very similar. Check out my Beef Smash Burgers for guidance!
Serving Sausage Burgers
These are deceivingly hearty. I originally made them as double smash burgers, but surprisingly, I prefer them with a single patty (I know, who even am I these days?!). You can add a Side Dish (Wedges I’m looking at you) or just serve up right away! Alrighty, let’s tuck into the full recipe for these sausage smash burgers shall we?!
How to make Sausage Burgers (Full Recipe & Video)
