Pork Sausage and Pepper Jam Burger

With a crispy fried egg, parmesan shavings and corn sour cream aioli

by Justina Sullivan
Sausage meat burger patty, gooey fried egg, pepper jam and corn sour cream brioche burger

Why Sausage Meat Makes A Great Burger Patty

This burger is all about bold flavour and perfect balance. Using sausage meat for the patties means they’re naturally juicy and well-seasoned. A touch of smoked paprika, oregano, garlic powder, and parmesan brings in an Italian influence, while melted cheddar brings richness and comfort.

Sweet Pepper Jam & Homemade Corn Sour Cream Aioli

The star topping is a slow-cooked red and yellow pepper jam. Sticky, sweet, and just a little spicy, it pairs beautifully with the savoury salty patties. Add a gooey crisp fried egg, fresh lettuce, and a hearty dollop of creamy homemade corn sour cream aioli, and you’ve got a burger worth every bite.

Recipe: Pork Sausage and Red Pepper Jam Burger

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Sausage meat burger patty, gooey fried egg, pepper jam and corn sour cream brioche burger
Print Recipe

Pork Sausage and Red Pepper Jam Burger

Juicy sausage patty burger with sticky red pepper jam, parmesan, cheddar, creamy corn aioli, and a fried egg on top.
Total Time45 minutes
Servings: 2

Ingredients

Burger

  • 1 brioche bun
  • 300g 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
  • 100g corn kernels
  • 1/4 garlic cloves crushed
  • Sea salt flakes

Instructions

  • Pepper Jam: Heat oil in a frying pan and cook the onion, red pepper, yellow pepper, garlic, oregano, and a pinch of sea salt flakes. Once the peppers begin to char and gain colour, add a splash of water, reduce the heat to low, and cover with a lid. Cook for about 30 minutes, lifting the lid occasionally to stir and add small splashes of water so the peppers don’t dry out. The mixture will slowly steam and caramelise, forming a sticky, jam-like consistency.
  • Corn Aioli: Roughly chop the corn kernels and squeeze out any excess liquid. Combine with sour cream, garlic, and a little salt.
  • Burger patties: In a bowl, mix the sausage meat with smoked paprika, oregano, garlic powder, and grated parmesan until evenly combined. Shape into 2 burger patties.
  • Fry patties: Once the pepper jam is ready, fry the patties until cooked through. Flip and top each patty with a slice of cheddar cheese, then cover and reduce the heat so the cheese melts over the meat.
  • In a separate pan, fry the eggs until the edges are crispy. Season lightly with salt.
  • Burger bun: Toast the cut sides of the brioche buns and spread 1 tablespoon of corn aioli on each half.
  • To build the burger: place lettuce on the bottom bun, followed by parmesan shavings, pepper jam, the cheesy sausage patty, and a fried egg. Finish with the top bun and serve immediately.