Vegan Italian Sausage Burgers ~
These robust burgers will wow even the most skeptical meat-eaters in the crowd!
These savory sausage burgers are made with a blend of meatless ground beef, spicy sausage, and seasonings. Then topped with sweet cubanelle peppers, cremini mushrooms, and vegan provolone.
Serve on pretzel buns for the ultimate burger experience!
Plant-Based Burger Recipe
Here are just a few reasons why I love this recipe. These burgers are:
- ultra meaty without the meat
- juicy and satisfying
- gourmet quality
- bursting with big and bold flavors
- perfect for cookouts
- dairy-free
- egg-free
- 100% vegan
Ingredients for Vegan Italian Sausage Burgers:
For the topping:
- olive oil
- red onion
- cubanelle pepper – also known as sweet Italian pepper
- cremini mushrooms – also known as baby bellas
- sea salt
- ground black pepper
For the burgers:
- Beyond Meat Hot Italian sausage
- Impossible vegan ground beef
- steak seasoning blend – I use Montreal Steak Seasoning
- garlic powder
- Italian flat-leaf parsley, finely chopped
Optional Extras:
- vegan provolone cheese – I like Follow Your Heart provolone slices
- green leaf lettuce
- pretzel burger buns – because the flavors of sausage and pretzels are made for each other!
These burgers were a huge hit on the 4th of July!
How to Make Vegan Italian Sausage Burgers:
STEP ONE: Preheat grill to 375 degrees F.
STEP TWO: Prepare the patties. Into a large mixing bowl, crumble the vegan sausage and ground beef. Add steak seasoning blend, garlic powder, and Italian flat-leaf parsley. Using your very clean hands, mix and mash the ingredients until fully combined.
STEP THREE: Divide the mixture into 6 even portions. Roll each portion into a ball, then use the palm of your hand to flatten each ball into a patty of about 1/2-inch thickness. Set the prepped patties aside.
STEP FOUR: Prepare the topping. Into a medium skillet over medium heat, add the olive oil. When the oil is hot, add the red onions, cubanelle peppers, and mushrooms. Saute for 3-5 minutes, until vegetables are tender. Season to taste with sea salt and ground black pepper.
STEP FIVE: Cook the burgers. Over your preheated grill, place the burger patties on direct heat. Grill for about 7 minutes per side, or until internal temperature reaches 160 degrees F.
STEP SIX: Assemble the burgers. While burgers are still on the grill, add a spoonful of the pepper and mushroom mixture to each. Top each burger with a slice of provolone cheese then close the grill and allow the cheese to melt.
STEP SEVEN: Place your buns face-side down on the direct heat of your grill and toast for 1-2 minutes. Place cooked burgers on the toasted buns and add any additional toppings and serve warm.
No grill? No problem!
Vegan Italian Sausage Burgers can just as easily be made over the stove!
All you have to do is treat your skillet like a grill by preheating over medium-high before adding the burger patties.
More Vegan Grilling Recipes You’ll Love!
Beyond Impossible Burgers and Sliders – Ultra meaty and 100% plant-based.
Beyond Impossible Burgers and Sliders
Grilled Potato Skewers – Baby red potatoes are tossed in a creamy dressing then grilled and topped with shredded parmesan.
Grilled Potato Skewers
Vegan Italian Sausage Burgers
Equipment
Ingredients
For the topping:
- 1 tablespoon olive oil
- 1/2 cup red onion quartered and thinly sliced
- 1 large cubanelle pepper seeded and halved lengthwise, then thinly sliced
- 1/2 pound cremini mushrooms thinly sliced
- sea salt to taste
- ground black pepper to taste
For the burgers:
- 1 pound Beyond Meat Hot Italian sausage
- 1 pound Impossible vegan ground beef
- 1 tablespoon steak seasoning blend
- 2/3 teaspoon garlic powder
- 1/4 cup Italian flat-leaf parsley finely chopped
Extras:
- 6 slices vegan provolone cheese
- 6 curly green leaf lettuce leaves
- 6 pretzel burger buns
Instructions
Preheat grill to 375 degrees F.
Prepare the patties:
- Into a large mixing bowl, crumble the vegan sausage and ground beef.
- Add steak seasoning blend, garlic powder, and Italian flat-leaf parsley.
- Using your very clean hands, mix and mash the ingredients until fully combined.
- Divide mixture into 6 even portions. Roll each portion into a ball, then use the palm of your hand to flatten each ball into a patty of about 1/2-inch thickness.
- Set the prepped patties aside, then make the pepper and mushroom topping.
For the topping:
- Into a medium skillet over medium heat, add the olive oil. When the oil is hot, add the red onions, cubanelle peppers, and mushrooms.
- Saute for 3-5 minutes, until vegetables are tender.
- Season with sea salt and ground black pepper, to taste.
Cook the burgers:
- Over your preheated grill, place the burger patties on direct heat.
- Grill for about 7 minutes per side, or until internal temperature reaches 160 degrees F.
Assemble the burgers:
- While burgers are still on the grill, add a spoonful of the pepper and mushroom mixture to each. Top each burger with a slice of provolone cheese then close the grill and allow the cheese to melt.
- Place your buns face side down on the direct heat of your grill and toast for 1-2 minutes.
- Place cooked burgers on the toasted buns and add any additional toppings.
- Serve warm.
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