Mouth-watering and packed with flavor, these crafted loaded Italian sausage and beef burgers are elevating burger night! Stuffed with roasted red peppers, gooey cheese, and fresh spinach, these burgers make every bite a mouthwatering masterpiece!
Some nights you need burger to just hit differently. Don’t get me wrong, I’ll smash a good ol’ fashioned beef burger anytime but y’all know me, I have to kick things up a notch.
That’s this burger!
Ingredients
This is such an easy and delicious burger! It’s an awesome way to make Italian night more delicious!
- Meat – I used both 80/20 Ground Beef and Italian Sausage (loose)
- Veggies – Fresh Spinach and roasted red peppers give this such an incredible flavor
- Cheese – there’s a ton of gooey mozzarella in the burger but then we’re also topping it with fresh mozzarella slices
- Seasoning – I am OBSESSED with Chupacabra Italian Seasoning
- Marinara
- Brioche Buns – you’ll want some butter to them as we’re toasting them up
Mix & Shape
- To a large bowl, add all of the burger ingredients and mix to combine. Be sure to not over mix or overwork the meat as it’ll end up making the meat too tough.
- Next, divide the mixture into 8 pieces.
- I’ll form each one first by hand to make a burger but then I’ll put it in my burger press to get a night, tight form.
What you can also do is make 6 regular sized patties and then a few slider size as well for the kiddos like I did in the video.
I have used this burger press for years and LOVE IT!
- Place the formed patties on a parchment-lined pan, cover with plastic wrap and pop it into the fridge to chill for at least an hour.
Watch The Video
This burger is so easy to pull together and make for a delicious meal or bite. I tend to make up a bunch of these patties and freeze them for future meals.
If you want to freeze them, simply shape them and then put the tray in the freezer. Once frozen solid you can vacuum seal them. My favorite food sealer is the Chamber Vacuum Sealer by Avid Armor. The USV32 model is the one I have. Out of the all the food sealers I’ve used in my career, this one is THE BEST!
Now This is How You Elevate Burger Night!
I’ve made this on the stovetop like I show in the video as well as on my gas and charcoal grill. Seriously, you can’t go wrong with how you make it. I would say that grilling these is my favorite way as I LOVE a grilled burger taste.
Extra Napkins Needed
What honestly surprised me was just how uber juicy this burger was. Like I figured with the 80/20 mix of beef and the fattiness of the sausage that it would be a juicy but I wasn’t expecting this to be a 4-napkin burger…in the best way possible!
Recipe Substitutions & Additions
I’ve not played around too much with this burger as honestly I’m crushing so hard on the OG version.
- Meat – if you like heat use hot Italian sausage or even chorizo
- Veggies – you could also add chopped olives, artichokes and/or sun dried tomatoes to the mix
- Toppings – burrata would be fabulous on top
Ultimate Loaded Italian Sausage & Beef Burgers
Mouth-watering and packed with flavor, these crafted loaded Italian sausage and beef burgers are elevating burger night! Stuffed with roasted red peppers, gooey cheese, and fresh spinach, these burgers make every bite a mouthwatering masterpiece!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Category: burgers, sliders, grilling, game day foods, cookouts, bbq
- Method: bbq, grill, stove top, skillet
- Cuisine: burgers, sliders, grilling, game day foods, cookouts, bbq
Ingredients
Burger Mixture
- 1 1/2 pounds ground beef 80/20
- 1 pound loose Italian sausage
- 2 cups chopped spinach, raw
- 1 cup chopped roasted red peppers
- 1 1/2 cups shredded mozzarella
- 1 1/2 Tablespoons Chupacabra Italian Seasoning
Toppings
- 1 – 1 1/2 cups Marinara, warmed
- 16 ounces fresh mozzarella, sliced
- 8 Brioche burger buns
- 2–3 Tablespoons unsalted butter
Instructions
- Add all of the burger mixture to a large bowl and mix just until combined. Portion into 8 burger patties and place on a parchment-lined baking sheet. *This is the burger press I use. Cover with plastic wrap and chill for at least 1 hour. *SEE NOTE
- Preheat the grill to 375F or place the skillet on the stovetop over medium heat. Place the burgers on the grill/in the skillet and cook for ~6-7 minutes. Carefully flip and continue cooking until the internal temperature reaches 165. *You’re cooking to this temp to ensure that the sausage is fully cooked through.
- About 2 minutes before the burgers are done, ladle on some of the warm marinara and top with a slice or two of fresh mozzarella. Also, brush the cut sides of the buns with butter and grill just until toasted.
- To plate, add another slice or two of fresh mozzarella on the bottom of the bun followed by 1-2 Tablespoons of warm marinara, the cooked burger, and then top.
Notes
*You can also make 16+ sliders if smaller burgers are desired or you can do as I did in the video and make half regular size and half sliders.
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