A weeknight burger with big, weekend flavor. A quick slaw and doctored-up mayo help this burger come together fast.
Serves 4 / Less than 30 minutes
½ head savoy or green cabbage, cored and very thinly sliced
2 scallions, thinly sliced
1½ tablespoons rice vinegar
Kosher salt and freshly ground black pepper
½ cup mayonnaise
¼ cup finely chopped chives or scallions
1 tablespoon finely chopped dill fronds
2 (12-ounce) packages The New Food Collective™ Sweet Italian Sausages, removed from the casing and shaped into 4 patties
1 tablespoon olive oil
4 brioche or Kaiser rolls, split and lightly toasted
Combine the cabbage, sliced scallions and vinegar in a bowl. Season to taste with salt and pepper and toss well to coat. Set aside.
Stir together the mayonnaise, chives and dill in a small bowl. Set aside.
Heat a cast-iron skillet over medium-high heat. When the skillet is hot but not smoking, add the olive oil and tilt the pan to coat the bottom. Add the patties and cook, undisturbed, until bottoms are well browned, about 4 minutes. Flip and continue to cook until meat is just cooked through, about 4 minutes more.
To build the burgers, spread a quarter of the herbed mayonnaise over the bottom of each roasted roll, top with the burgers, slaw and remaining roll.