Cheesy Chicken Sausage Burgers
with Tomato Onion Jam and Crispy Potato Wedges
Not to get cheesy, but we’re head over heels for these bodacious burgers. And we’re not talking about any old beef burgers, either. Juicy, Italian-spiced chicken sausage patties are topped with melty mozz and a tangy-sweet, balsamic-spiked onion and tomato jam. Everything is tucked into toasty buns and served with a heap of crispy, herby potato wedges. The best part? The dish comes together in just 40 minutes! You’d be chicken not to try it.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
1 unit
Roma Tomato
2 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
1 teaspoon
Italian Seasoning
9 ounce
Italian Chicken Sausage Mix
½ cup
Mozzarella Cheese
(Contains Milk)
5 teaspoon
Balsamic Vinegar
Not included in your delivery
1 teaspoon
Sugar
2 tablespoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. (TIP: For extra-crispy potatoes, place a baking sheet inside oven while it preheats.) Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and very thinly slice onion. Finely dice tomato. Halve buns.
Toss potatoes on a baking sheet with a large drizzle of oil and Italian Seasoning; season generously with salt and pepper. (If you preheated your baking sheet, toss potatoes in a large bowl, then place on sheet.) Arrange potatoes in a single layer. Roast on top rack until golden brown and crisp, 20-25 minutes.
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until softened, 4-5 minutes. Stir in ¼ cup water and cook until liquid has evaporated, 2-3 minutes. Add tomato, vinegar, and 1 tsp sugar (2 tsp for 4 servings); reduce heat to mediumlow. Cook, stirring occasionally, until very soft, 8-10 minutes.
While jam cooks, form sausage into two ½-inch-thick patties (four patties for 4 servings), each slightly wider than a burger bun. TIP: Wet hands to prevent meat from sticking.
Stir 1 TBSP butter (2 TBSP for 4 servings) into jam until melted. Season with salt and pepper; transfer to a medium bowl. Wash out pan. Heat a drizzle of oil in same pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. In the last 2 minutes of cooking, top each patty with mozzarella. Cover pan until cheese is melted.
Toast buns until golden brown. Fill toasted buns with patties and jam. Serve with potato wedges on the side.
