Italian Sausage Burgers with Pesto Aioli
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Italian Burgers with Pesto Aioli are one of those recipes we make all year long because they are always a hit. The combination of ground beef and Italian sausage creates an incredibly juicy, flavorful burger that pairs perfectly with melted provolone cheese, roasted red peppers, tomato, red onion, and a creamy basil pesto aioli. Whether we make them on the grill in the summer or in a cast-iron skillet during the colder months, these Italian-inspired burgers never last long at our table.
Italian Burgers with Basil Pesto Aioli
- Origin: Italian-American inspired
- Skill Level: Easy
- Total Time: About 30 minutes
- Servings: 4
- Flavor Profile: Savory, juicy, garlicky, and herbaceous with smoky grilled flavor, creamy pesto aioli, and sweet roasted red peppers.
- Why You’ll Love It: The combination of ground beef, Italian sausage, and creamy pesto aioli creates a juicy, flavor-packed gourmet burger that is easy enough for weeknights and perfect for entertaining.
The idea for adding Italian sausage to burgers came from my sister-in-law, Mary Beth. She is a wonderful cook, so when she mentioned that she mixes sausage into her ground beef for extra flavor and juiciness, I immediately wanted to try it myself. Ever since then, these Italian Burgers have become one of our favorite ways to make burgers because the sausage adds so much flavor right into the patties themselves.
I usually use a combination of 80% lean ground beef and sweet Italian sausage, but hot Italian sausage works just as well if you want a little heat.
We love trying different burger combinations, and this Italian-inspired version is one of our favorites. If you enjoy burgers beyond traditional beef, try my Salmon Burgers with Mango Slaw and Lime Aioli or Lamb Burgers with Yogurt Sauce.
Why You Will Love These Italian Sausage Burgers
What I love most about these Italian Burgers is how much flavor is built right into the patties themselves. The combination of ground beef and Italian sausage creates a burger that is extra juicy, tender, and packed with savory flavor before you even add the toppings. Then the melted provolone, roasted red peppers, fresh tomato, red onion, and creamy pesto aioli take them over the top. They feel very gourmet but are still simple enough to make any night of the week, whether you cook them on the grill or in a cast-iron skillet.
What Makes These Burgers Italian?
These burgers take inspiration from some of my favorite Italian flavors. Italian sausage adds fennel and herbs directly to the patties, while pesto aioli, provolone cheese, and roasted red peppers create a combination that feels distinctly Italian-inspired. Together they transform a classic burger into something a little different from the traditional backyard hamburger.
About the Basil Pesto Aioli
The basil pesto aioli is really delicious, and it can be used on sandwiches, fish, chicken, and more. This recipe makes extra, so you can keep some on hand in the refrigerator for up to 10 days. While I usually make it with basil pesto, my Artichoke and Spinach Pesto or Pistachio Pesto are also delicious Italian-inspired options that work beautifully in this aioli and add a different flavor profile.
Italian-Inspired Burger Ingredients
Ground Beef: For juicy, flavorful burgers, I like to use 80% lean ground beef. The extra fat adds flavor and helps keep the burgers tender and moist, even if you prefer them cooked more well done. I use a ratio of about 1 pound of ground beef to 1/2 pound of Italian sausage. While the sausage adds extra fat and flavor, if you use leaner beef, the fat in the sausage won’t fully offset the beef’s leanness, so the final burger can still be less juicy than with 80/20 beef. Not necessarily dry, but definitely less rich, tender, and juicy.
Italian Sausage: I usually use sweet Italian sausage, but hot Italian sausage works well if you want a little heat. The sausage adds extra flavor and richness throughout the burgers instead of relying only on toppings.
Pesto Aioli: The creamy pesto aioli adds fresh basil, garlic, and parmesan flavor that pairs perfectly with the savory burgers. I like to make my pesto with walnuts instead of pine nuts because I prefer the flavor, usually have them on hand, and they are more budget-friendly.
Roasted Red Peppers: Roasted red peppers add a subtle sweetness that balances the richness of the burger and pesto aioli. Jarred roasted peppers work perfectly for convenience.
Variations
- Spicy Italian sausage version
- Turkey Italian burgers
- Ciabatta rolls instead of burger buns
- Add grilled onions
- Add balsamic glaze
- Add arugula
How to Make Italian Burgers
Make the Basil Pesto Aioli
These burgers needed something a little bolder than ketchup and mustard. Since the Italian sausage adds so much savory flavor to the burgers, I wanted a topping that would complement those flavors instead of overpowering them. With a beautiful basil plant growing in my garden, pesto aioli felt like the perfect addition.
Photo 1: Add basil, grated Parmigiano Reggiano, toasted walnuts, mayonnaise, garlic, and lemon juice to a food processor. Process until all of the ingredients are combined and creamy. Salt and pepper to taste.
Photo 2: With the processor running, add the extra virgin olive oil in a slow, continuous stream. Stop the processor as soon as all of the oil has been added.
How to Make and Assemble Italian Sausage Burgers
Photo 1: Prepare the Burger Patties: Combine the ground beef and ground sausage in a bowl and use your hands to mix. Divide the meat into 4 sections and form each section into a patty slightly bigger than your bun. Make an indentation in the center of each patty.
Photo 2: Cook the Burgers: Place patties directly on the grates of a preheated grill or in a cast-iron pan. Cook them for about 5-6 minutes per side or to your desired doneness. Add the cheese and close the grill lid, or cover the burgers in a cast-iron pan and let the trapped heat melt the cheese.
Photo 3: Toast the Buns: When the burgers are done, spread a thin layer of mayonnaise on the buns, then place them cut-side down on the grill grates and toast for 30-40 seconds.
Photo 4: Assemble the Burger: Spread some pesto aioli on the top and bottom buns. Starting with the bottom bun, layer the red onion, the burger and cheese, a slice of roasted red pepper, a slice of tomato, and top with the bun top.
Tips for the Best Burgers
For Juicy Burgers:
- Ensure the burger is tender by mixing the meat as gently as possible with your hands.
- Salt toughens ground beef, so add it only to the outside of the patties.
- Don’t skip the indentation, it keeps the burger from shrinking,
- Never press down on the burger while cooking. It squeezes out the juices,
- Flip your burger only once, and
- Let the burgers rest before serving.
For the Perfect Cheese Melt:
- In the cast-iron pan, add a couple of drops of water to the pan after putting the cheese on the patties. Then cover with the lid and let the steam melt the cheese.
The Best Cheese for Italian Burgers
My favorite choice is provolone. It melts beautifully and pairs well with the savory burgers, pesto aioli and roasted red peppers. Other options that work well include:
- Fresh Mozzarella
- Fontina
- Smoked Provoline
Serving Suggestions
These Italian burgers are on my menu all through grilling season and finding things to pair them with is actually pretty easy. Some of our favorites are Easy Steak Fries and Roasted Sweet Potatoes. For an Italian inspired theme you can’t go wrong with Pesto Tortellini Pasta Salad, Italian Seafood Pasta Salad, Italian Potato Salad or Nonna’s Grilled Eggplant.
Make Ahead and Storage
If you’re planning ahead for a family dinner or cookout, these Italian Burgers are a great choice. The pesto aioli can be made up to 10 days in advance and stored in an airtight container in the refrigerator. You can also prepare the burger patties ahead of time and refrigerate them for up to 2 days. If the meat has not previously been frozen, the patties can be frozen for up to 3 months. Separate them with sheets of plastic wrap and store them in a freezer-safe container or bag.
I love to get your feedback, so if you try this Easy Pistachio Pesto or any other recipe on this website, please leave me a comment below. I hope you enjoy our recipes, and I look forward to hearing from you!
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Italian Sausage Burgers with Pesto Aioli
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Ingredients
Basil Pesto Aioli
- 1 cup Basil leaves fresh
- 2 tbsp Walnuts toasted
- 6 tbsp Mayonnaise
- 1 tsp Lemon juice
- 2 tbsp Parmesan Cheese grated
- 1 clove Garlic
- 2 tbsp Olive Oil
Sausage Burgers
- 1 lb Ground Beef 80% Lean
- ½ lb Sweet Italian Sausage casings removed
Garnishes
- 2 Roasted Red Peppers whole
- 1 Tomato sliced
- 1 Red Onion sliced
- 4 slices Provolone Cheese slices
- 4 Hamburger Buns or Kaiser Rolls
Instructions
Basil Pest Aioli
- Combine all ingredients except the olive oil in a food processor and process until the ingredients are well combined about 1 minute. With the processor running, slowly drizzle the olive oil into the aioli. Once the olive oil is incorporated the aioli is done.
Sausage Burgers
- Combine the sausage and ground beef in a large bowl. Mix with your hands until the sausage is evenly distributed throughout the beef. You will have little chunks of sausage in the beef.
- Divide the meat mixture into four even portions and form each one into a patty.
- Grill over medium heat for about 5-6 minutes per side or to your desired doneness.
- During the last minute or so of cooking the burgers, place a slice of provolone cheese on the each burger.
- Split the rolls and lay them on the grill cut side down to toast them. Keep an eye on them, it should only take a minute or so. This step is optional.
- Assemble the sausage burgers by placing the cooked patty on the bottom portion of the roll and topping it with the onion, tomato, roasted red pepper and basil pesto aioli.
Video
Notes
- Ensure the burger is tender by mixing the meat as gently as possible with your hands.
- Salt toughens ground beef, so add it only to the outside of the patties.
- Don’t skip the indentation, it keeps the burger from shrinking,
- Never press down on the burger while cooking. It squeezes out the juices,
- Flip your burger only once, and
- Let the burgers rest before serving.
- In the cast-iron pan, add a couple of drops of water to the pan after putting the cheese on the patties. Then cover with the lid and let the steam melt the cheese.
That looks yummy!!!