Burgers & sandwiches , BBQ , Main dishes , Sausages

Spicy Italian sausage burgers with haloumi cheese

Name: Spicy Italian sausage burgers with haloumi cheese
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 3 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon honey; Salt and pepper from the mill; 8 slices pancetta, thin but not too thin; 160 g haloumi cheese, finely diced; Olive oil; The flesh of 4 large spicy Italian sausages (500 g); 4 slices Le Cantonnier St-Raymond raclette cheese; 4 brioche hamburger buns, buttered inside; Mirabel frisée lettuce; Sliced tomatoes

Preparation 20 min
Cooking 25 min
Servings 4
Freezing I do not suggest

One of the best burgers I have tasted in my life. The spicy side of the sausages with the salty of the haloumi and pancetta chips is completely legendary. Served on a brioche bun and with honey mayo, you will be in paradise! To drink with the MERF Cabernet-Sauvignon Columbia Valley !!!

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Ingredients for the mayo

3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper from the mill

Ingredients

8 slices pancetta, thin but not too thin
160 g haloumi cheese, finely diced
Olive oil
The flesh of 4 large spicy Italian sausages (500 g)
4 slices Le Cantonnier St-Raymond raclette cheese
4 brioche hamburger buns, buttered inside
Mirabel frisée lettuce
Sliced tomatoes

Preparation

In a bowl, put the ingredients for the mayonnaise, season with salt and pepper and mix. Reserve in the fridge.
Preheat the oven to 400 °F. Cover a baking sheet with parchment paper and place the pancetta. Bake for about 15 minutes or until crispy. Place on a few sheets of absorbent paper and set aside.
In a small non-stick skillet heated over medium-high heat, place the haloumi cheese and add a thin drizzle of olive oil. Cook, stirring constantly for 3 to 4 minutes until the cheese is lightly browned all over. Pour into a bowl and let cool for 10 minutes.
In a bowl, put the sausage meat and the haloumi cheese. Mix and form 4 patties.
Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
Place the patties on the heat and cook for about 4 minutes per side or until the meat is cooked. Add the raclette cheese slices towards the end of the cooking time to melt it.
Put the breads on the heat and toast to taste.
Spread a little honey mayonnaise on the inside of the top and bottom buns. Add a few leaves of lettuce on the bottom bread then place the patties. Add a slice of tomato and some pancetta chips then close with the top bread. Prick with a long toothpick and voila!

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Our sommeliers suggest

MERF Cabernet-Sauvignon Columbia Valley

Washington, United States

The 2016 Cabernet Sauvignon is balanced, soft and approachable. With flavours of blackberry, toffee and subtle spice notes this wine has silky tannins and a lasting finish. See the product

Lager Ambrée, 5%

Bercée Microbrasserie

Red beer with low fermentation, this amber Lager will offer you notes of roasted grain, toasted toast, as well as a finish of berries and light caramel. His roasted aromas will be found both in the pellet and grilled cheese, but also in toasted bread and pancetta chips. The light caramelized sugar of beer will join the honey of mayonnaise. Little bitter and very quenched, it will offer a beautiful combination to quench your thirst between each bite. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!