As you probably have realized, I love stuffing burgers. I had this great Jones Dairy Farm Sausage and I was wondering how to make it into a stuffed burger. The first thing I thought of was going with a bangers and mash theme with the burger. I made a cheesy mashed potato that I let cool and harden, and then I stuffed it into the sausage patties. The resulting burgers came out amazing!
Cheese plus potato equals delicious.
Spread out the cheesy potato goodness on a sheet pan lined with wax or parchement paper,
Meanwhile, fry up some onions and peppers.
Chop up the sausage into 8 equal slices.
Then cut the rounds out of the potato mix.
pop the potato in between two sausage patties.
Then just form the whole thing into a nice burger. Make sure you seal up the sides.
Toss the burgers onto the grill. Yum!
Just when they start oozing a little bit of cheese and potato out the sides, it's time to take them off the grill.
Top with the peppers and onions before serving.
Yup, these are good!
The cheesy potato comes oozing out as you cut or bite into it.
Disclaimer- The amount of sausage is tight for only 4 stuffed burgers. I thought that it was a perfect ratio of sausage to potato, but you really need to be careful and finesse the burgers to make sure everything is sealed and ready to go. If you are a cooking beginner, I would suggest getting a little extra sausage to help patch up the burgers and make sure they are sealed completely.
Jones Dairy Farm sausage, 12oz.
2 small onions
1 red pepper
3 small yukon gold potatoes
1/4 cup cream
2 cups shredded cheese (I used fontina but cheddar, colby, jack, or mozz would work fine.)
4 hamburger buns
Cook the potatoes in the oven until tender. Mash with the cream and cheese. Lay flat on a baking sheet lined with parchment and place into the fridge. Allow to cool at least a half hour but longer is better. Cook the onion and pepper in a pan for about a half hour to brown with some butter or oil. Meanwhile cut the sausage into 8 equal slices. Remember the disclaimer! Form the 8 slices into thin patties. Cut out rounds in the potato using a cookie cutter or a jar top. Finally place the potato round onto one of the sausage patties. Top with another pattie and seal the potato into the sausage. Place into the fridge to seal for a half hour before grilling. Finally grill for about 10 minutes a side, or until the potato tries to come oozing out.