Anna Olson's Sausage Brunch Burger with Espresso Caramelized Onions
By Michael Olson
A relaxed Sunday Brunch at home with good friends and a brace of rosés for tasting is a perfect way to celebrate spring and this recipe is the prescription for contentment. The notion of coffee and onions came up innocently while we were caramelizing onions and a leftover shot of espresso left in our stovetop Mocha was the closest thing in reach to deglaze the pan – the sweet of the onions is balanced by the sharp bitter and rich toasty aroma of the coffee.
Sausage Patties Ingredients:
2 lbs. of mild Italian sausage meat (casings removed)
1 large egg
½ cup of dry breadcrumbs
½ cup of grated Parmesan cheese
1. Blend together the sausage, egg, breadcrumbs and Parmesan, divide into 6 balls and press between sheets of cling film to suit the size of the buns. Cover and refrigerate until ready to cook.
Espresso Onions Ingredients:
1 tsp. of extra virgin olive oil
2 cups of thinly sliced white onions
½ tsp. of salt
2 oz. of espresso coffee
1. Heat the oil in a heavy-bottomed pan over medium heat and add the onions and salt. Cook, stirring often, for about 20 minutes until the onions are soft and golden brown. Add the espresso coffee, stir and cook until the espresso has been absorbed (and the caramelized bits pull away from the bottom of the pan. Set aside to cool, and chill until ready to serve (can be prepared up to 2 days in advance)
6 wholegrain or egg buns
Monterrey Jack or Cheddar cheese slices
1. Heat a greased grill pan or non-stick skillet over medium heat. Cook the sausage patties about 8 minutes per side, until an internal temperature of 155 °F (68 °C) is reached. While still in the pan, top each patty with a slice of cheese and a spoonful of the espresso onions to melt the cheese and warm the onions. Assemble the burgers onto toasted buns and top with lettuce and mustard as desired.
Total Fat: 33 g
Dietary Fibre: 1.65 g
Protein: 38 g
Sugars: 3.94 g
Iron: 1.76 mg
Sodium: 1454 mg