Pork Sausage Burgers with Monterey Jack
plus Pickled Red Onion, Spicy Mayo & Arugula Salad
- Wheat
- Milk
- Eggs
- Soy
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.
Ingredients
1 unit
Croutons
(Contains: Wheat, Milk)
2 ounce
Arugula
½ unit
Red Onion
5 teaspoon
Red Wine Vinegar
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
2 unit
Potato Buns
(Contains: Soy, Wheat)
9 ounce
Italian Pork Sausage
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
Pork Sausage is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the pickled onion's tangy surprise, while some found the overall flavor profile too complex or vinegary.
- Ease of prep: Customers praised this as one of the easiest and quickest recipes, perfect for a speedy 20-minute meal.
- Suggestions: Consider seasoning the sausage differently; try Italian herbs, fry seasoning, or thyme for a more burger-like taste.
- Texture: Some found the sausage patty texture unusual for a burger; it might work better as meatballs or mixed with other ingredients.
- Salad: The arugula salad received mixed reviews; try adding sunflower seeds or dried tomatoes for extra crunch and flavor 🥗.
Reviews from our home cooks
Pork sausage was tasty, but did not taste right in a burger. Will be better as a meatball or mixed with something else.
The pickled onion that went on was a great flavor surprise. Great tasting burger!
Loved the pickled onion and I'm not even a fan of onions. They brought the meal together
Very tasty! We added sunflower seeds to the kale salad which added a bit more crunch and taste. I think cherry or sun dried tomato's would have been great added to the salad as well.
This was great and it's got to be the easiest recipe yet.
A little spice to it but so delicious. The onions were a great touch
Add a note to not put the oil and vinegar on the lettuce until you are ready to eat or else it will get soggy
Pickled half the onion and dusted the other and had a double onion pork burger. Drool worthy.
The salad was a nice change from the potatoes that come with many of the burgers and sandwiches. Please continue this as an option!
Season the sausage differently so it's not just smashed sausage links - Italian seasonings, fry seasoning or thyme maybe?
