These sausage smash burgers are about to be your new favourite burger!
I have been a beef burger purist for many years, but since giving sausage burgers a go, I think I may have converted. Follow me…
Sausage Patties
The beauty of using sausage meat is that it’s already beautifully seasoned. It’s also pretty high in fat, which is essential for a good burger patty.
Why smash the patties?
Besides it being very therapeutic, there is method to the madness. By smashing the patties you force direct contact with the pan, which is essential for building up a crust. You also increase the surface area, meaning there’s more crust and as such, more flavour being developed. One final bonus is you speed up the cooking process.
Just divide the sausage meat into 4 pieces and roll them into balls. Whilst the sausage is already seasoned, I also like to sprinkle the balls with some extra salt and pepper, just for good measure.
How do I smash the patties?
You’ll want to place some baking/parchment paper on top of the patties as soon as they hit the pan. From there, I use a spatula to firmly press down on them, although you could use another smaller pan, or really anything sturdy, heat-resistant, washable and flat.
Process shots: roll meat into balls (photo 1), add to smoking hot pan (photo 2), use baking paper and spatula to smash them (photo 3), remove baking paper (photo 4), flip (photo 5), add cheese (photo 6).
Sausage Burgers
Just like a beef burger, you can really go wild with whatever fillings you fancy. Here’s what I typically go for:
Sausage Burger Fillings
- Bun – halved and optionally toasted.
- Lettuce – I like shredded iceberg lettuce.
- Tomato – thinly sliced and seasoned.
- Patty & Cheese – I like American-style cheese, but you can be a little more fancy and use whatever cheese you like.
- Bacon – I use crispy streaky bacon but back bacon would work just fine.
- Gherkins/Pickles – patted dry to remove excess moisture.
- Ketchup & Mustard – spread on the top bun.
- White Onion – very finely minced and added to the top bun.
What’s the best way to toast the buns?
I place them cut side up on a tray and whack them under the grill. You could also spread them with butter or mayo, but that’s optional.
Sausage Burgers FAQ
Do I have to use a cast-iron pan?
This is essential for maximum crust. Do not use a non-stick pan. Not only will it ruin the pan, you won’t get a decent crust on the patty. A stainless steel pan is fine.
What kind of sausage meat should I use?
I use thick Cumberland sausages, but any neutral-flavoured pork sausage should work given they’re not low-fat or anything.
Can I use beef instead?
You can use beef if you’d prefer and the process is very similar. Check out my Beef Smash Burgers for guidance!
Serving Sausage Burgers
These are deceivingly hearty. I originally made them as double smash burgers, but surprisingly, I prefer them with a single patty (I know, who even am I these days?!). You can add a Side Dish (Wedges I’m looking at you) or just serve up right away!
For another deliciously similar recipe check out my Smash Sausage Tacos!
Alrighty, let’s tuck into the full recipe for these sausage smash burgers shall we?!
How to make Sausage Burgers (Full Recipe & Video)
Sausage Smash Burgers
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Equipment
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Sharp Knife & Chopping Board
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Large Cast-Iron Pan
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Spatula (or other flat object to smash burgers – see notes)
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Large Baking Tray (for toasting buns)
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Baking/Parchment Paper (cut into 4 squares)
Ingredients
Burger
- 400g / 14oz Pork Sausages (see notes)
- Salt & Black Pepper, as needed
- Veg Oil, as needed
- 4 slices of Processed/American-Style Cheese
- 4 Burger Buns, halved
Fillings
- shredded Iceberg Lettuce
- thinly sliced Tomato
- 8 slices of Streaky Bacon
- Gherkins/Bread & Butter Pickles
- Ketchup
- Yellow Mustard
- finely minced White Onion
Instructions
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Add the buns cut-side-up to a baking tray and place under the grill until crisp & golden. Prep the fillings so it's all ready to go.
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Squeeze the sausage from the skins and divide the meat into 4 portions. Roll each portion into a ball and sprinkle all over with a pinch of salt and pepper.
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Consider turning on the extractor fan and opening a window, then place a cast-iron pan over high heat. Once smoking hot, add 2 tsp oil then add in 2 portions of sausage. Quickly add a square of baking/parchment paper over each one and use a spatula with your hand to very firmly press down on the balls until they flatten. They should be a little under 1cm thick.
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Remove the baking paper and leave undisturbed for 2 minutes until they build up a nice crust. Flip them over, add the cheese and cook for another 2 minutes until they form a crust on the bottom and are cooked through the centre. Don't push down on the burgers after you've smashed them otherwise the juices will pour out. You also won't need extra oil for the second batch.
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Stack the burgers and enjoy! I like to go bottom bun, lettuce, tomato, patty, bacon, gherkins, top bun with ketchup, mustard and onion on it.
Video
Notes
b) Bacon – If you’re adding bacon place it on a wire rack above a tray and place in a cold oven. Turn the heat to 180C/350F and cook for 15-18mins or until crispy with the fat rendered (timings will depend on the thickness of the bacon and how quickly your oven heats up). Alternatively, you can cook it another way – I just do this so you can crack on with the rest of the recipe and it’s done when it’s time to plate up.
c) Cast-Iron Pan – This is essential for maximum crust. Do not use a non-stick pan. Not only will it ruin the pan, you won’t get a decent crust on the patty. A stainless steal pan is fine.
d) Oil – You don’t need a huge amount of oil, the sausage should be fatty enough to ensure the meat doesn’t stick to the pan. In fact, too much oil will interfere with the crust formation. I like to just use an ensuring dash of oil because I don’t always trust my pans!
e) Beef – You can use beef if you’d prefer and the process is very similar. Check out my Beef Smash Burgers for guidance!
f) Calories – Just the patty, cheese and bun.
Nutrition
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