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Italian Sausage Burgers

Italian Sausage Burgers with Mozzarella and Roasted Red Pepper Aioli

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Recipe Details


You know we love a good burger mashup—so when we saw this epic creation from Chef Andrea, we were smitten. A cross between an Italian sandwich of sausage and peppers and a classic cheeseburger, it starts with ground Italian sausage blended with oregano and parsley. The patties are seared with melty mozzarella and sandwiched between brioche buns, then finished with crunchy pickled pepperoncini and a creamy roasted red pepper aioli.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 870
  • Protein 44g
  • Total Carb 42g
  • Total Fat 59g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • brioche buns
    brioche buns
  • romaine heart
    romaine heart
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • stalk celery
    stalk celery
  • roasted red peppers
    1/4 cup
    roasted red peppers
  • fresh mozzarella
    4 ounces
    fresh mozzarella
  • ground sweet Italian sausage
    12 ounces
    ground sweet Italian sausage
  • garlic
    2 cloves
  • mayonnaise
    2 ounces
  • sherry vinegar
    1 1/2 tablespoon
    sherry vinegar
  • sliced pepperoncini
    1/4 cup
    sliced pepperoncini
  • oregano
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan with lid


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Slice buns open horizontally, if they arrived whole. Halve romaine heart lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse remaining produce. Halve grape tomatoes. Thinly slice celery. Finely chop oregano and parsley leaves, discarding stems. Finely chop roasted red peppers and place in a small bowl. Thinly slice half of mozzarella; cut remainder into ¼-inch cubes.

  2. Toast buns and form burgers

    Toast buns and form burgers

    Place buns cut-side down in a large pan over medium heat. Toast until light golden and warmed through, 2-3 minutes. Transfer to serving plates. Reserve pan for the next step. In a medium bowl, combine oregano, parsley, ½ teaspoon salt, and black pepper, then add sausage. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each.

  3. Cook burgers

    Cook burgers

    Return pan from buns to medium heat with 1 tablespoon olive oil. When oil is shimmering, add burgers and sear until browned on bottom, 5 minutes. Flip, top with sliced mozzarella, cover pan, and sear until burgers are cooked through and no longer pink and cheese is melted, 5 minutes more. Transfer burgers to a plate and set aside.

  4. Make garlic paste

    Make garlic paste

    While burgers cook, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.

  5. Make aioli and vinaigrette

    Make aioli and vinaigrette

    Add mayonnaise, ½ tablespoon sherry vinegar, and half of garlic paste to bowl with roasted red peppers and stir to combine. Season with salt and black pepper as desired to make roasted red pepper aioli. In a large bowl, whisk together remaining garlic paste, remaining sherry vinegar, 2 tablespoons olive oil, ⅛ teaspoon salt, and black pepper to fully combine to make vinaigrette.

  6. Plate Italian sausage burgers

    Plate Italian sausage burgers

    Add romaine, grape tomatoes, celery, and cubed mozzarella to bowl with vinaigrette and toss to coat. Top bun bottoms with burgers, dollop over red pepper aioli, and top with pepperoncini. Finish with bun tops. Serve Italian sausage burgers with salad and any remaining aioli for dipping. Dig in!

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