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




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




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.

© 2013