Sausage burgers are a delicious twist on classic beef burgers. With bold seasonings and flavorful toppings, these burgers are served in bite-sized form, making them ideal for game-day spreads, backyard barbecues, or casual meals.
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Burgers are a comfort food classic, and these mini sausage burgers explode with the flavors of sausage and peppers. They are perfect for any snack or party spread. Add these to a menu of chicken bacon ranch nachos and sour cream and onion dip.
Or, on busy weeknights, bring these sliders to the rescue. Serve with Miracle Whip coleslaw and chips.
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Why This Recipe Works
- Flavor: Ground sausage comes highly seasoned, guaranteeing flavor in every bite.
- Preparation: These burgers come together easily and cook quickly for fuss-free meals.
- Crowd-pleasing: Burgers are always a winner, especially in slider form.
- Customizable: Swap in your favorite toppings so everyone can build their favorite burger.
Ingredient Notes
- Ground sausage: Use sweet or hot Italian pork sausage. Bulk sausage, not links, works best. If you are using links, remove the casing before forming the patties.
- Bell peppers: I love using an assortment of colors. For a spicier kick, add in some jalapeños or poblanos.
- Mayonnaise and mustard: This flavor combination pairs well with sausage. Marinara or pizza sauce can also be used. If you are a die-hard ketchup fan, go for it! Prefer yellow mustard? Swap it in!
- Cheese: I love Provolone, but Pepper Jack, Cheddar, and Swiss are also great options.
- Slider buns are readily available in most supermarkets. If slider buns are not available, small dinner rolls can be used.
See the recipe card for complete instructions and ingredient amounts.
Variations
- Use a blend of ground beef and sausage to give traditional sliders something unexpected.
- Bring a brunch vibe - Top the sausage sliders with a fried egg or serve them on a biscuit.
- Pizza sliders - Top with sausage with pizza sauce and mozzarella cheese.
- Classic - Top with American cheese, ketchup, and mustard.
How to Make Sausage Burgers
Step 1: Cook the peppers in a skillet over medium-low heat until soft and slightly caramelized. Transfer to a plate and set aside.
Step 2: Form the sausage into small patties. One pound of sausage yields six sliders. For full-size burgers, form the meat into four patties.
Step 3: Cook the sausage patties in a heavy skillet over medium heat for 4-5 minutes per side until the internal temperature reaches 160℉. Top with cheese, if desired. Spread the mayo mixture on the slider rolls. Place a sausage patty on the bottom of each bun, top with the peppers, and replace the top bun.
Sausage Burger FAQs
A heavy-bottomed pan, such as cast iron, is best for creating a crust on the burgers. Stainless steel is also suitable.
If the patties are falling apart, it likely means there isn't enough fat. This can happen if you use lean sausage such as chicken or turkey. To help hold the patties together, an egg can be added to the sausage mixture.
The sausage patties can be formed and stored, covered, in the fridge for 1-2 days. Cook the patties right before serving for the juiciest results.
You can serve sausage burgers with any of your favorite burger sides,
such as french fries, onion rings, or potato chips. Pasta salads and creamy coleslaw are also tasty options.
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📖 Recipe Card
Sausage Burgers
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EQUIPMENT
Ingredients
- ½ large red bell pepper (sliced)
- ½ large yellow bell pepper (sliced)
- ½ large orange bell pepper (sliced)
- 1 teaspoon grapeseed oil (or olive oil)
- 1 pound bulk Italian pork sausage (sweet or hot, see notes)
- 6 slices Provolone cheese
- 6 slider buns
- mayonnaise (for topping)
- deli mustard (for topping)
Instructions
- Preheat a heavy skillet over medium-low heat. Add the oil and the peppers and cook until soft and slightly caramelized, about 10 minutes. Transfer the peppers to a plate and set aside.½ large red bell pepper, ½ large yellow bell pepper, ½ large orange bell pepper, 1 teaspoon grapeseed oil
- Form the sausage into 6 equal-sized patties. (For full-size burgers, form the meat into four patties.)1 pound bulk Italian pork sausage
- Place the sausage patties in the skillet and cook for 4-5 minutes per side until the internal temperature reaches 160℉. Top with cheese if desired.6 slices Provolone cheese
- Spread mayonnaise and mustard on the top and bottom of each slider roll. Place a sausage patty on the bottom half of each bun. Top with peppers and replace the top of the bun. Serve.6 slider buns, mayonnaise, deli mustard
Notes
- Use ground pork sausage for this recipe. If using links, remove the casing before shaping the sausage into patties.
- Sliders can be formed ahead of time and refrigerated for 1-2 days. For the freshest and juiciest results, cook the sausage patties when ready to serve.
- A heavy-bottomed pan, such as cast iron, is best for creating a crust on the burgers. Stainless steel is also suitable.
- If the patties are falling apart, it likely means there isn't enough fat. This can happen if you use lean sausages such as chicken or turkey. To help hold the patties together, an egg can be added to the sausage mixture.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
These sliders are perfect game-day food, bringing all the flavors of sausage and peppers.