Ingredients
- Ground Beef Sausage: The base of this recipe, providing a savory flavor that complements the spices and cheese.
- Yellow Onion: Adds a subtle sweetness and texture to the patties. Be sure to dice the onion finely for even distribution.
- Jalapeno Peppers: Seeded and finely diced, jalapenos bring a spicy kick to the patties. Adjust the amount based on your desired heat level.
- Light Brown Sugar: Balances the spice from the jalapenos with a touch of sweetness.
- Garlic: Freshly minced garlic adds depth of flavor to the sausage mixture.
- Kosher Salt: Enhances all the flavors, making sure the patties are perfectly seasoned.
- Ground Black Pepper: Adds a bit of warmth and earthiness to the mixture.
- Garlic Powder: For an extra hit of garlic flavor.
- Dried Marjoram: A mild herb that pairs well with the savory and spicy ingredients.
- Crushed Red Pepper: Provides an additional layer of spice for those who like it hot.
- Eggs: Helps bind the mixture together, keeping the patties firm during cooking.
- All-Purpose Flour: Provides structure to the patties and helps them hold together while cooking.
- Sharp Cheddar Cheese: Shredded cheddar melts into the patties, adding a rich, creamy texture and sharp flavor.
- Extra Virgin Olive Oil: Used to cook the patties, giving them a nice, crispy outer layer.
Instructions
- Step 1:
- In a large bowl, add all the ingredients: ground beef sausage, diced onions, jalapenos, brown sugar, garlic, salt, pepper, garlic powder, marjoram, crushed red pepper, eggs, flour, and shredded cheddar cheese. Mix everything together until fully combined.
- Step 2:
- Lay a large piece of parchment paper on a work surface and spray it with nonstick cooking spray. Spread half of the sausage mixture onto the parchment paper.
- Step 3:
- Spray another sheet of parchment paper with nonstick spray and place it, spray side down, over the sausage mixture. Use a rolling pin to roll out the mixture to a thickness of about ½ inch.
- Step 4:
- Remove the top layer of parchment paper. Use a cup or round cookie cutter (3 ½ to 4 inches in diameter) to cut the sausage mixture into round patties. Repeat this process with the remaining sausage mixture. You should have about 12 patties.
- Step 5:
- In a large skillet, heat the extra virgin olive oil over medium-low heat. Cook the sausage patties in batches, about 4-5 minutes on each side, or until browned and the internal temperature reaches 160°F.
- Step 6:
- Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Serve immediately, either on their own or as part of a sandwich.
- Serving: Serve the Jalapeno Cheese Sausage Patties hot. They can be eaten on their own or served on toasted buns with your favorite condiments. Pair them with a side of fries, a fresh salad, or even grilled vegetables for a complete meal.
- Storage: Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, place the patties in a skillet over medium heat until warmed through. Avoid microwaving, as it can make them soggy.
- Freezing: To freeze, allow the patties to cool completely before placing them in a freezer-safe container. Store for up to 2 months. Thaw overnight in the refrigerator before reheating in a skillet.
- Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of jalapenos or remove the seeds. For extra heat, leave the seeds in and increase the crushed red pepper.
- Cheese Options: While sharp cheddar is a great choice, you can try using other cheeses like pepper jack for a spicy kick or mozzarella for a milder, creamy texture.
- Cooking Method: If you prefer grilling over stovetop cooking, these patties can also be grilled over medium heat for about 4-5 minutes on each side, until fully cooked.
Tips from well-known chefs
- Chef Carla suggests using a mix of mild and hot jalapenos to create a balanced heat in each patty.
- Chef James recommends adding a splash of Worcestershire sauce to the sausage mixture for an extra layer of flavor.
- Chef Mia advises serving the patties with a dollop of sour cream or guacamole to cool down the spice.