Recipe: Sausage and Pepper Jam Burger
An Unforgettable Burger Eating Experience.
A perfectly balanced and juicy sausage meat patty with cheddar, salty parmesan, sticky-sweet red and yellow pepper jam, topped with a crispy fried egg and homemade corn aioli.
How do you make a sausage patty?
It’s as simple as buying good quality sausages and removing the meat from its casing. Sausage meat is already seasoned nicely with salt making it instantly tasty with little effort. However, for added spice flavour, oregano, smoked paprika and a little garlic powder have been added in this recipe for extra punch.
Why does using sausage meat work so well?
Sausages come prepared with a balance of meat and fat to keep them soft during cooking which results in a very juicy and desirable burger patty.
How to Make the Pepper Jam Correctly
You will need at least 30 minutes time to let this pepper jam slowly cook and caramelise and it’s well worth the effort and wait. With garlic and oregano aromatics, the sweet charred pepper balances flavours with a touch of salt, adding a delicious rich jam that pairs beautifully with sausage meat.
Start by frying peppers on medium to high heat until they start to char and brown, approx 8 – 10 minutes. Stir regularly to avoid the mixture sticking to the pan. Once the peppers have colour, add a splash of water to create steam, cover with a lid and turn heat to simmer. Cook for 15 – 20 minutes, occasionally adding a small splash of water and stirring the mixture to keep it moist.
The result is a deeply rich jam-like texture that is sticky, sweet a little salty with a light touch of chilli heat.
What is Corn Aioli?
The idea for this came from wanting to recreate a flavour similar to polenta as this burger recipe is derived from another Italian-inspired dish Sausage Pepper and Polenta Ragu. The mix of corn, a little garlic and sour cream adds a delicious cooling element and brings all the flavours of the burger together.
If you liked this recipe you may also be interested in:
Sausage and Red Pepper Jam Burger
Ingredients
Burger
- 1 brioche bun
- 300 g sausage meat
- 1 Tbsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 2 Tbsp grated parmesan
- Lettuce leaves
- 2 eggs
- Parmesan shavings
- 2 slices of cheddar cheese
Pepper Jam
- 1 small red onion chopped fine
- 1/2 red pepper chopped into small cubes
- 1/2 large yellow pepper chopped into small cubes
- 1 garlic cloves crushed
- 1 tsp dried oregano
- 1/2 tsp dried chilli flakes
Corn Aioli
- 4 heaped Tbsp sour cream
- 100 g corn kernels
- 1/4 garlic cloves crushed
- Sea salt flakes
Instructions
- Pepper Jam: Heat oil in a frying pan and start frying onion, red and yellow pepper, along with garlic, oregano and some sea salt flakes. Once peppers start to char and gain colour, add a splash of water, turn the heat down to low and cover with a lid for 30 minutes, opening every now and then to add tiny splashes of water so peppers don’t dry out. The peppers will slowly steam and caramelise during this time and form a jam-like consistency.
- Roughly chop corn kernels and squeeze out excess liquid. Combine with sour cream, garlic and salt.
- Place the sausage meat, paprika, oregano, garlic powder, and grated parmesan in a bowl and combine ingredients evenly. Form 2 burger patties.
- Once pepper jam is ready, start frying both sausage patties. Flip and top each patty with a slice of cheddar cheese. Turn down heat, cover and let the cheese melt over the meat.
- Fry eggs until crispy around the edges. Sprinkle with salt.
- Toast insides of brioche bun. Spread 1 tablespoon of corn aioli on each inside brioche bun.
- Build the burger: On the bottom bun, layer with lettuce, pressman shavings, pepper jam, sausage cheese patty, fried egg and finish with brioche bun top.
