Italian Sausage Burgers
with Olive-Roasted Carrots
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Italian pork sausage meat is a burger patty waiting to happen. Layer each toasted bun with garlicky wilted leafy greens and mayo spiked with chopped roasted red pepper. Meanwhile roasted carrots flecked with olive seasonings make a rootsy stand-in for fries.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 200g Nantes carrots
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Mayonnaise
- 20g Panko
- 1 Roasted pepper
- 2 Artisan hamburger buns
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, salt, black pepper, cellulose fiber (anti-caking agent))
Contains: Barley • Eggs • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
41 g
Saturated Fat
9 g
Sodium
1540 mg
Total Carb
63 g
Sugars
10 g
Protein
30 g
Fibre
7 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 15 to 18 min., until browned and tender.
Prepare & cook the patties
- Meanwhile, in a large bowl, combine the sausage meat and panko.
- Form into 2 patties (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate and reserve the pan.
Make the roasted pepper mayo
- Meanwhile, mince the roasted pepper.
- In a small bowl, combine the mayo, roasted pepper and S&P.
Sauté the spinach
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the spinach and sauté, 2 to 3 min., until wilted; season with the remaining spices and S&P.
Toast the buns & serve
- Warm the buns in the toaster.
- Divide the bun bottoms and carrots between your plates.
- Top each bun bottom with the roasted pepper mayo, a patty, the spinach and a bun top. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
