American · Serves 2
with Monterey Jack plus Pickled Red Onion, Spicy Mayo & Arugula Salad
If a patty-in-a-potato-bun situation is the name of your game, you’re in luck: These pork sausage burgers hit the table in a speedy 20 minutes. Melt a pile of mozzarella over the top, pile on the tangy pickled onion, and serve with spicy mayo for maximum deliciousness. On the side is a peppery fresh arugula with a quick, zippy homemade dressing.
Wash and dry produce.
Halve, peel, and thinly slice half the onion (whole onion for 4 servings).
In a small microwave-safe bowl, combine sliced onion, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave until sugar has dissolved, 1 minute.
Keep covered, stirring occasionally, until ready to use in Step 5.
Remove sausage* from casing if necessary; discard casing. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 3-5 minutes per side.
In the last 1-2 minutes of cooking, top patties with Monterey Jack; cover pan to melt cheese.
While patties cook, in a second small bowl, combine mayonnaise and as much hot sauce as you like. Set aside until ready to serve.
Lightly crush croutons in bag.
Drain liquid from pickled onion into a large bowl; return drained onion to small bowl and set aside.
To bowl with pickling liquid, add 1 TBSP olive oil (2 TBSP for 4 servings); whisk to combine. Add arugula and crushed croutons; toss to combine. Season with salt and pepper to taste.
Halve and toast buns.
Evenly spread cut sides of buns with spicy mayo. Fill buns with patties and as much pickled onion as you like.
Divide burgers and salad between plates. (TIP: Add any remaining pickled onion to salad if desired.) Serve.
Pork Sausage is fully cooked when internal temperature reaches 160°.
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