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Spicy Sausage Burgers

Editor's note: The recipe and introductory text below are from Lobel's Prime Time Grilling: Recipes & Tips from America's #1 Butchers, by Stanley, Leon, Evan, Mark and David Lobel.

Sausage varies wildly in quality and seasonings. Buy your favorite hot Italian sausage from a butcher or shop you know and like. If you prefer, use another kind of sausage meat, flavored as you prefer, but use the best money can buy.

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A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
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This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
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This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?