Sausage, Pepper & Onion Smash Burgers

When the craving hits for something bold, messy, and wildly satisfying, this Sausage, Peppers and Onions Smash Burger delivers every time. Created in partnership with J Squared Eatz, this recipe takes classic smash burger technique and layers it with unmistakable Bianco & Sons Sweet Italian Sausage flavor. Crispy edged patties hit the griddle, then get stacked with caramelized peppers and onions, melty provolone, and a punchy Calabrian chili aioli. Perfect for game day spreads, playoff parties, or any night you want a smash burger that feels indulgent and unforgettable, this is the kind of recipe that disappears fast and keeps people coming back for more.

Prep Time: 10-15 minutes | Cook Time: 10-15 minutes | Total Time: 20-30 minutes
Serves: 4

INGREDIENTS

Smash Burgers

• 1 red pepper
• 1 red onion
• 3 garlic cloves
• EVOO
• Salt and pepper to taste 
• 12 oz Bianco & Sons Sweet Italian Sausage, bulk uncased (about 4 links if using cased, from casing), or Bianco & Sons Sweet Italian Sausage Meat
• 4 slices of provolone cheese
• 4 potato buns, (Martin’s)
• 2 TBSP butter, unsalted

Calabrian Chili Aioli

• ½ cup mayo
• 2 TBSP Calabrian chilis
• ½ cup mayo
• Juice of half a lemon
• Zest of half a lemon
• 1 garlic clove, grated
• Salt and pepper to taste

METHOD

1. Sauté Veggies
   1. Slice pepper and onion into ¼ inch match sticks.
   2. Crush garlic with flat part of knife and chop until minced.
   3. Add EVOO to pan on medium heat, add peppers and onions. Season with salt and pepper. 
   4. Cook until softened but still firm, add garlic and sauté until fragrant (about 30-60 seconds).
   5. Reserve.
2. Make Calabrian Chili Aioli
   1. Add mayo, Calabrian chili, lemon zest &  juice, grated garlic, salt and pepper to a bowl and mix.
3. Make Smashburgers
   1. Butter cast iron griddle or pan and grill potato buns until golden brown, set aside.
   2. Form Bianco & Sons Sweet Italian Sausage into 4 loose balls, 3 oz each.
   3. Add EVOO to hot cast iron pan until small white wisps of smoke appear, at about 500F. 
   4. Add 1 ball of sausage at a time to the pan and smash with a burger press (or a flat spatula). Pro tip: use a piece of parchment between the meat and press to prevent sticking. 
   5. Press the ball will a decent amount of force until it is ¼ inch in thickness. Hold for 20 seconds.
   6. Repeat with remaining sausage balls.
   7. Once a crust is formed on the bottom of the burger flip and top with cheese.
   8. Put a small stainless-steel bowl or doomed cover over the top of the burgers and add a splash of water to create steam until cheese melts.
   9. Add sauteed peppers and onions on top of melted cheese.

TO SERVE

• Spread aioli on the griddled side of the buns. Add the burger, top, and serve.
• Best enjoyed with a cold beverage and football on the tube.