Monday, May 27, 2013

Easy Non-Beef Burgers - “Revved Up” Italian Sausage Burgers

For my occasional ‘meat meal today, I had planned to make Andouille sausage meatloaf.  Well, there was no Andouille in the freezer!

So today, I am following my motto of “making do with what you’ve got”.

Well, I did have about 1 3/4 pound of Sweet Italian Sausage with the natural casing, AKA intestine.  So I removed it from the casing and gathered peppers, onions and spices with still the intent to make a meatloaf.  I am not particularly fond of meatloaf unless it is made with Andouille sausage!  So I decided to make ‘burgers’ instead.

Once this is mixed, it can be shaped into meatballs, patties or meatloaf.  Not fond of meatballs either!  So I made patties or ‘burgers’.  The peppers and onions keeps the burgers moist and juicy.


Revved UpItalian Sausage Burgers

 

 Revved Up Italian Sausage Burgers

 

Ingredients

 

28 oz. sweet Italian bulk uncooked sausage ( or the kind in natural casings)

1 large red pepper, diced

1 large green pepper, diced

1/2 cup celery finely chopped

1/2 large white onion, diced

1/2 cup bread crumbs, optional (used focaccia bread crumbs)

2 tbsp various spices

1 tbsp dried herbs, salt-free

1 tbsp dried basil

2 tsp mixture of turmeric, cumin, Cajun spice

 

Procedure

 

Prepare all ingredients. Place all ingredients into a large plastic bag. For best results, double the bag, just in case the bag gets a hole in the inner one.

 

Using fingers or palm of hands, mix the contents until completely combined. 

 

Revved Up Italian Sausage Burgers - ingredients

 

Revved Up Italian Sausage Burgers - mixing

 

Divide into number of servings as desired.  A scale was used to weigh the final mix and divided into 8 (6-ounce) patties.

 

Revved Up Italian Sausage Burgers - shaped close-up

 

Revved Up Italian Sausage Burgers - shaped into portions

 

The 'burgers' can be grilled or baked in the oven.  My preference was a pan with drainage so that any extra fat dripped off.

 

 

Revved Up Italian Sausage Burgers - ready to cook

 

 

Bake at 350F or grill until internal temp reaches 160 F.  Remove to serving dish to stop cooking.

 

 Revved Up Italian Sausage Burgers - dished

 

Enjoy plain or on a bun

 

Revved Up Italian Sausage Burgers - served

 

Servings: 8   Makes 6 to 8 'burgers', depending on size.

 

Nutrition (per burger): 293 calories, 19.2g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 7.1g saturated fat, 76mg cholesterol, 805.5mg sodium, 13.9mg calcium, 112.2mg potassium, 16.3mcg folate, 15.7mg phosphorus, 4.1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 38.8mg vitamin c, 0IU vitamin d, <1mg zinc, 7.1g carbohydrates, 1.2g fiber, 5.9g net carbohydrates, 4.2g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, 22.9g protein.


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