Take all the greatness of the humble slider and add an Italian sausage kick with Johnsonville! This quick and easy recipe boosts the taste of the traditional burger because of a special herb and spice mix that’s already blending into the sausage.
Recipe and photo courtesy of Johnsonville Sausage. For more information, visit Johnsonville.com.
Ingredients
- 2 pounds Johnsonville All Natural Ground Italian Sausage or Links (remove from casing)
- 1 pound ground beef
- 16 small slider buns or mini sandwich rolls
- Condiments – see suggestions below
Condiment Suggestions Ingredients
- Provolone cheese and Marinara sauce
- Fresh mozzarella, fresh basil, and sliced tomatoes
- Giardiniera – marinated chopped vegetables and olives
- Sauteed onions and roasted red peppers
- Sauteed mushrooms and Cheddar cheese
Instructions
Set the EGG to direct cooking at 400°F/204°C.
In a large bowl, combine sausage and beef. Using your hands, blend the two meats together and form into one large ball. Use a spoon or a small measuring cup to gather up about a 3 ounce ball and press into patties … with the Big Green Egg Mini Burger Basket you can form and cook 12 Mini Burgers at once!
Place the Mini Burger Basket or individual sliders directly on the cooking grid. Cook for about 3 minutes then flip and continue cooking for another 3 minutes. The internal temperature should be 160°F/71°C.
Slice the buns and top the sliders with your favorite condiments.
Makes 16 sliders.
I’ve done the same thing using bratwurst patties, topped with sour kraut & course ground mustard. Very tasty