Sausage and Red Pepper Jam Burger
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.
Servings: 2
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.