Italian Sausage Burgers
with Garlicky Greens & Roasted Carrots
Cooking time
20 minutes
Servings
2/4
Calories
710 /serving
Italian pork sausage meat is a burger patty waiting to happen. Layer each toasted bun with garlicky wilted leafy greens and mayo spiked with chopped roasted red pepper, while roasted carrots flecked with olive make a rootsy stand-in for fries.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 120g Baby greens (baby spinach or kale)
- 300g Nantes carrots
- 15ml Minced garlic
- 30ml Mayonnaise
- 1 Roasted pepper
- 20g Panko
- 2 Artisan hamburger buns
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Barley • Eggs • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
5 g
Sodium
1940 mg
Total Carb
68 g
Sugars
12 g
Protein
38 g
Fibre
8 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 15 to 18 min., until browned and tender.
Prepare & cook the patties
- Meanwhile, in a large bowl, combine the sausage meat and panko.
- Form into 2 patties (double for 4 portions).
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a plate and reserve the pan.
Make the roasted pepper mayo
- Meanwhile, mince the roasted pepper.
- In a small bowl, combine the mayo, roasted pepper and S&P.
Sauté the spinach
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the spinach and sauté, 2 to 3 min., until wilted; season with the remaining spices and S&P.
Toast the buns & serve
- Warm the buns in the toaster.
- Divide the bun bottoms and carrots between your plates.
- Top each bun bottom with the roasted pepper mayo, a patty, the spinach and a bun top. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
