This is an easy recipe and a nice alternative to a traditional burger. These were made with the frozen Johnsonville Italian Sausage Patties.
Johnsonville Italian Sausage Burgers with Grilled Eggplant
by Robyn Wright
- 1 package frozen Johnsonville Italian Sausage
- 1 small eggplant, sliced into rounds and salted
- Small wedge of Parmesan cheese
- 1 can diced tomatoes with onion
- 2 Tbsp balsamic vinegar
- 1 Tbsp McCormick Italian Seasoning
- 1/2 tsp freshly ground black pepper
- 4 Tbsp butter, melted
- 1 Tbsp Amore Garlic Paste
1 Tbsp olive oil
- 6 Rolls of choice, split
Preheat grill to medium heat. While grill is heating mix diced tomatoes, balsamic vinegar, Italian seasoning, and pepper together in a small bowl. Set aside. Use a vegetable peeler to shave on thin slices of Parmesan cheese from the wedge, set aside. Add the garlic paste to the melted butter and stir to combine. Grill Johnsonville Italian Sausage patties according to directions on package (about 15-18 minutes). Brush eggplant slices with a bit of olive oil and grill for about 3-4 minutes per side (or your desired doneness). Brush each half of roll with garlic butter and grill lightly until toasted. When sausage is done, add shavings of Parmesan Cheese to melt before removing from the grill. When ready to serve place one sausage patty with cheese on bottom of bun. Add 2 slices of grilled eggplant, top with 2-3 tablespoons of the tomato mixture and finish with top of bun. Makes 6 burgers.
Disclosure: I have been a guest of Johnsonville and have worked with them in the past. This recipe is my own.