Mushroom and Mozzarella Stuffed Sausage Burgers with Peppadew Peppers and Garlicky Aioli

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Mushroom and Mozzarella Stuffed Sausage Burgers with Peppadew Peppers and Garlicky Aioli
  • Serves

  • 1 pound

    Italian sausage, casings removed

  • 1/2

    onion, minced

  • 3

    cloves garlic, minced

  • 2 tablespoons

    Worcestershire sauce

  • 2 tablespoons


  • 2 tablespoons

    dijon mustard

  • 1

    egg, lightly whisked

  • 1/2 cup

    bread crumbs, or more as needed

  • salt and fresh ground pepper, as needed

  • 1/4 cup

    mushrooms, minced

  • 1 tablespoon

    fresh chopped basil

  • 2 teaspoons

    fresh chopped rosemary

  • 1/2 cup

    mozzarella, cut into tiny cubes

  • oil or nonstick spray, as needed to cook the burgers

  • 4

    buns, toasted

  • 1/2

    cup pickled peppadew peppers, diced

  • Garlic Aioli (I like to use Amanda’s from this recipe:…tortillawithchiveandgarlicaioli )
  1. In a large bowl, combine the sausage, onion, garlic, Worcestershire, ketchup, mustard, egg, and bread crumbs. Season with salt and pepper.
  2. In a small bowl, combine the mushrooms, basil, rosemary, and cheese.
  3. Form the sausage mixture into balls. Make a hole in the center, and stuff with mushroom-mozzarella mixture. Form the sausage into patties.
  4. Cook the burgers in a saute pan or on the grill – either way add a little oil/spray to the pan to keep them from sticking. Add the patties and cook until browned on both sides and cooked through. If you’ve made thick patties, it’s best to cook them for 4-5 minutes per side, then finish them in a 375 degree oven until they are cooked through, 5-7 minutes more.
  5. Serve the burgers on toasted buns slathered with garlic aioli and topped with the peppadew slices.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it’s wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

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