Italian sausage burgers could not be easier to make but have a huge flavor payoff! Keep things simple (and delicious) with these two-ingredient burgers, or elevate your next BBQ even more by pairing them with the recommended spicy aioli and peppers and onions topping.

A grilled Italian sausage burger patty on a burger with cherry tomatoes.

This is totally a "recipe but not really" kind of thing but it's so tasty it's worthy of its own post. Grilled Italian sausage patties, made by mixing ground Italian sausage with shredded sharp provolone, make the best Italian sausage burgers...and that's without the semi-caramelized Italian peppers and onions topping and spicy Calabrian chili aioli I like to serve with them.

Easy Steps

Raw ground Italian sausage and shredded Provolone combined in a big ball.

Step 1: Evenly mix together the ground sausage with the shredded provolone. Form three or four Italian sausage patties half-inch thick.

Italian sausage burgers cooking on the grill.

Step 2: Heat grill to medium and cook uncovered over direct heat for 10 minutes (or until the internal temperature reaches 160°F), flipping halfway.

Three grilled Italian sausage patties on a plate.

How to Serve Sausage Burgers

I've eaten these Italian sausage burgers plainly with grilled buns, lettuce, and ketchup - delicious. But to really take these over the top? I *highly* recommend preparing Italian peppers and onions and a batch of Calabrian chili aioli ahead of time (both recipes linked in the recipe card).

The peppers and onions are seasoned with dried Italian herbs and cooked down until they're almost caramelized, creating a flavor combination à la Italian sausage and peppers. Complete the trifecta with the aioli as a spicy, creamy spread and you have yourself a restaurant-quality burger made without much effort at home.

A hand holding an Italian sausage burger topped with aioli and peppers and onions.

Recipe Tips and Tricks

Cook until 160°F. Italian sausage is made from pork, and per the FDA, ground pork has a safe minimum food safety temperature of 160°F. This isn't like a beef burger where you might want to cook to different levels of doneness.
Choose your patty size. Dividing a pound of ground sausage meat into three equal portions results in burgers that fit nicely on standard-size hamburger buns, taking into account the shrinkage that occurs when they cook. Divide into four portions for sausage burger sliders.
Make burgers indoors. Preheat a large cast iron skillet thoroughly, either in the oven or on the stovetop. Once heated, apply a tiny layer of high-heat cooking oil to the pan and add your Italian sausage patties. Cook on the stovetop over medium to medium-high heat, flipping halfway, until the center reaches 160°F.
Have extra provolone? Sharp provolone is a semi-hard cheese and freezes well. Slice it into smaller wedges, wrap snugly with plastic wrap, and freeze in a sealable bag with all excess air pressed out. Transfer a wedge at a time to the fridge to thaw before use.

If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!