Grilled Sausage and Beetroot Burger with Aioli
A smoky grilled sausage burger topped with tangy roasted beetroot and creamy aioli, capturing the essence of Australian BBQ flavors. This australian-inspired bbq & smoked 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.
Ingredients
- 4 large pork sausages
- 4 burger buns
- 2 medium, peeled and sliced into 1/4-inch rounds beetroot
- 2 tbsp olive oil
- 1/3 cup mayonnaise
- 1, minced garlic clove
- 1 tsp lemon juice
- 4 lettuce leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- Step 2: Grill 4 large pork sausages over medium-high heat, turning frequently, for 12-15 minutes until cooked through and browned.
- 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.
- Step 4: Lightly toast 4 burger buns on the grill for 1-2 minutes until golden.
- 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.
- Step 6: Top with the other half of the bun and serve immediately for a flavorful Australian-style BBQ burger experience.
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 bbq & smoked 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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Equipment for this recipe
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