Grilled Sausage and Beetroot Burger with Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smoky grilled sausage burger topped with tangy roasted beetroot and creamy aioli, capturing the essence of Australian BBQ flavors. This australian-inspired grilling ready in about 35 minutes blends large pork sausages, burger buns, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Toss 2 medium peeled and sliced beetroot rounds with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Place beetroot slices on the grill and cook for 5-7 minutes per side until tender and grill marks appear.
  2. Step 2: Grill 4 large pork sausages over medium-high heat, turning frequently, for 12-15 minutes until cooked through and browned.
  3. Step 3: In a small bowl, mix 1/3 cup mayonnaise with 1 minced garlic clove and 1 tsp lemon juice until combined to make garlic aioli.
  4. Step 4: Lightly toast 4 burger buns on the grill for 1-2 minutes until golden.
  5. Step 5: Spread a generous tablespoon of garlic aioli on the bottom half of each bun. Place one grilled sausage on top, then add 2-3 grilled beetroot slices and a fresh lettuce leaf.
  6. Step 6: Top with the other half of the bun and serve immediately for a flavorful Australian-style BBQ burger experience.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Sausage and Beetroot Burger with Aioli take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Sausage and Beetroot Burger with Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Sausage and Beetroot Burger with Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Sausage and Beetroot Burger with Aioli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Sausage and Beetroot Burger with Aioli?

Australian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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