Tim's Sausage Burgers
My husband came up with the combination while he was still single...and he hates to cook! If you love hamburgers and Italian sausage, this will be a winner with you :) Great on the BBQ and a bit leaner than just sausage alone. This recipe makes a lot, but I freeze half before cooking so they are always handy for grilling.
Total time
25 min
Servings
16
Calories
317.5
Category
Dinner & Mains
Looking for a quick, crowd-pleasing meal that’s packed with protein and low in carbs? Tim’s Sausage Burgers combine the rich flavors of ground beef and Italian sausage into one juicy patty. Perfect for busy weeknights, backyard cookouts, or meal prep, these burgers come together in under 30 minutes and are kid-friendly, freezer-friendly, and ideal for large groups. Serve them on buns or enjoy them bunless for a low-carb option.
Ingredients
Makes 16 servings
- 2 ground beef
- 2 Italian sausage
- 1 dried oregano
- 1 salt
- 1/2 black pepper
Method
If you cannot get bulk sausage, then squeeze the sausage out of the casing and discard casing.
Mix all ingredients until well combined.
Shape into patties.
I make mine very thin and about 1" wider than a hamburger bun, because they shrink up and get thicker while cooking.
BBQ grill or fry until juices run clear.
Serve on your favorite buns or rolls.
ENJOY!
Cook's notes
- Use bulk Italian sausage to save time—just squeeze it out of casings if needed.
- Shape patties slightly larger than your buns; they shrink and thicken during cooking.
- For extra flavor, add a pinch of red pepper flakes or garlic powder to the mix.
- Grill over medium-high heat for a smoky char, or pan-fry for a crispy crust.
Frequently asked
Can I use all beef or all sausage instead of the mix?
Yes! For a leaner burger, use all ground beef (80/20 is best). For extra juiciness and spice, go all Italian sausage.
What are the best buns for these burgers?
Soft brioche or potato buns complement the savory sausage-beef blend. For low-carb, serve on lettuce wraps or keto buns.
How do I know when the burgers are fully cooked?
Cook until the internal temperature reaches 160°F (71°C) or until juices run clear when pierced with a fork.
Can I add cheese or other toppings?
Absolutely! Provolone, mozzarella, or pepper jack melt beautifully. Top with sautéed peppers, onions, or a dollop of marinara for an Italian twist.
