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Cheesy Chicken Sausage Burgers

Cheesy Chicken Sausage Burgers

with Tomato Onion Jam and Crispy Potato Wedges

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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.

Tags:Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

1 unit

Roma Tomato

2 unit

Potato Buns

(ContainsMilk, Eggs, Soy, Wheat)

1 teaspoon

Italian Seasoning

9 ounce

Italian Chicken Sausage Mix

½ cup

Mozzarella Cheese


5 teaspoon

Balsamic Vinegar

Not included in your delivery

1 teaspoon


2 tablespoon

Vegetable Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat44 g
Saturated Fat14 g
Carbohydrate74 g
Sugar17 g
Dietary Fiber7 g
Protein38 g
Cholesterol155 mg
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.