Chicken Sausage Burgers with Monterey Jack
plus Pickled Red Onion, Spicy Mayo & Arugula Salad
If a patty-in-a-potato-bun situation is the name of your game, you’re in luck: These pork sausage burgers hit the table in a speedy 20 minutes. Melt a pile of mozzarella over the top, pile on the tangy pickled onion, and serve with spicy mayo for maximum deliciousness. On the side is a peppery fresh arugula with a quick, zippy homemade dressing.
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
1 unit
Red Onion
5 teaspoon
Red Wine Vinegar
9 ounce
Italian Chicken Sausage Mix
¼ cup
Monterey Jack Cheese
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Hot Sauce
1 unit
Croutons
(Contains Milk, Wheat)
2 ounce
Arugula
2 unit
Potato Bun
(Contains Wheat, Soy)
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
1 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings).
• In a small microwave-safe bowl, combine sliced onion, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave until sugar has dissolved, 1 minute. • Keep covered, stirring occasionally, until ready to use in Step 5.
• Remove sausage* from casing if necessary; discard casing. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top patties with Monterey Jack; cover pan to melt cheese.
Swap in chicken sausage for pork sausage.
• While patties cook, in a second small bowl, combine mayonnaise and as much hot sauce as you like. Set aside until ready to serve.
• Lightly crush croutons in bag. • Drain liquid from pickled onion into a large bowl; return drained onion to small bowl and set aside. • To bowl with pickling liquid, add 1 TBSP olive oil (2 TBSP for 4 servings); whisk to combine. Add arugula and crushed croutons; toss to combine. Season with salt and pepper to taste. • Halve and toast buns.
• Evenly spread cut sides of buns with spicy mayo. Fill buns with patties and as much pickled onion as you like. • Divide burgers and salad between plates. (TIP: Add any remaining pickled onion to salad if desired.) Serve.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
