International dishesBreads and SandwichesUnited States15 minutes to prepare, 30 minutes to cook
A smoked sausage and cheese hamburger arrives hot, with melted cheese and pickled cucumber cutting across the richness. The catch is the bun, which goes soft as soon as it meets sauce.
The fix is to spread mustard on the inside of the lid, spread the ketchup sauce on the base, then bake at 160 degrees C for 10 minutes so the bread comes back hot and crisp. The sausages are cut into rounds as thick as you like.
This batch weighs about 525g, at roughly 327 calories per 100g.
Method
Lift the pickled cucumber out, rinse off some of the salt and cut it into rounds. Cut the sausages into rounds as thick as you like.
In a small bowl, stir 3 tablespoons ketchup, 1 tablespoon yellow mustard, a little salt, a little ground pepper and 3 tablespoons water until the sauce comes together.
Split the burger buns. Turn the lids over and spread 1 tablespoon yellow mustard on the inside of each.
Spread half the ketchup sauce over each base, right to the edges.
Arrange the sausage on the two bases, add the pickled cucumber, scatter 10g shredded mozzarella on each and finish with a few fried onions.
Set the buns on baking paper and bake at 160 degrees C for 10 minutes so the cheese melts and the bread comes back hot.
Take them out, add 1 tablespoon chili sauce to the inside of each lid and close the burgers.
Tips
Large American style smoked sausages are sold at supermarkets, and ordinary sausages can be scored and seared until the edges catch.
Packet fried onions are sold in the imported spice section, and thinly sliced onion tossed in cornstarch and fried golden does the same job.
A quick rinse takes the sharp salt off the pickled cucumber so it does not overpower the burger.
Baking the base before the lid goes on keeps the bread crisp under the sauce.
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