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Sausage smash burgers with jammy tomatoes
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Serves: 2
100g cherry vine tomatoes, halved
2 sprigs oregano, leaves only, roughly chopped
3 sprigs thyme, leaves only
Pinch chilli flakes
11/2 tbsp vegetable oil
1 tsp caster or granulated sugar
4 Waitrose Duchy Organic Free Range British Pork Sausages, squeezed from their skins
30g Waitrose Duchy Organic Stilton, crumbled (optional)
2 brioche burger buns, halved
French’s Classic Yellow Mustard, to serve
6 small cocktail gherkins, or a few larger burger pickles, thinly sliced
1. Put the tomatoes in a small pan with the herbs, chilli flakes and ½ tbsp oil. Season generously, then sizzle briefly over a medium heat until the tomatoes begin to release a little juice. Add the sugar and 2 tbsp water, then part-cover and simmer for 8-10 minutes, until the tomatoes are collapsing and juicy.
2. Start preparing the burgers when the tomatoes are halfway through their cooking time. Roll the sausage meat into two balls. Heat the remaining 1 tbsp oil in a nonstick frying pan or griddle over a medium heat.
3. When very hot, add the sausage meat then, using a fish slice, press down hard to squash each ball to a thin, flat burger with rough-hewn edges. Sear for 5-7 minutes on each side until crusted, thoroughly cooked and no pink meat remains. Top with the Stilton, if using.
4. Warm the buns in a low oven while the burgers cook. To assemble, squirt the bottom bun halves with mustard, add the pickles, then top with the burger and finally the jammy tomatoes.
Typical values per serving:
Energy |
2,658kJ 636kcals |
---|---|
Fat | 35g |
Saturated Fat | 13g |
Carbohydrate | 44g |
Sugars | 8.9g |
Protein | 33g |
Salt | 2.3g |
Fibre | 5g |
This recipe was first published in June 2021.
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