A Game-Winning Recipe: Italian Turkey Sausage Blended Sliders

Score major points at your next gathering with these Italian Turkey Sausage Blended Sliders courtesy of Aggie’s Kitchen.


You can typically count on two things in our house during weekends in the fall: football and burgers. Nothing screams football season more than a fired up grill just in time for our favorite college team to hit the field.

We love experimenting with new versions of our favorite kind of burgers, changing up the meat base along with seasonings and cheeses. These Italian Turkey Sausage Sliders bring together the flavors of traditional grilled Italian sausage and peppers into burger form, but even lighter using The Blend method of adding mushrooms to the mix. Not only does adding mushrooms to the burger base keep things light, but it adds a ton of enhanced flavor and texture that can’t be beat. These sliders can easily be prepared ahead so that they are ready to hit the grill when you are – top with classic sautéed peppers and onions and enjoy a big bite!

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Italian Turkey Sausage Sliders Recipe

Makes 6 sliders

2 teaspoons olive oil, divided
8 oz whole baby Portobello mushrooms, finely chopped
1lb bulk Italian turkey sausage
½ small onion, finely chopped
1 egg
¾ cup shredded mozzarella cheese
pinch of coarse salt and fresh ground pepper
2 bell peppers (any color) sliced thin
1 sweet onion, sliced thin
½ teaspoon dried oregano
salt and pepper to taste
6 Italian dinner rolls

1. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add finely chopped mushrooms to skillet and cook for about 5-7 minutes, until completely cooked down. Set aside to cool.

2. Add Italian turkey sausage, chopped onion, egg, mozzarella cheese and cooled mushrooms to a large bowl. Season with coarse salt and fresh ground pepper. Using your hands, gently combine and form into 6 patties. Place in the refrigerator for 15 minutes to set before grilling.

3. While your burgers are in the refrigerator, prepare your pepper and onion topping. Heat remaining teaspoon olive oil over medium-high heat in large skillet. Add peppers and onion to skillet, season with salt, pepper and oregano. Let cook for 15 minutes, occasionally tossing will cooking.

4. Heat your grill to medium-high heat. Place burgers on lightly oiled grill (or you can brush a little oil on each patty to prevent sticking). Cook burgers for about 7 minutes on each side, until completely cooked through.

5. Serve on Italian dinner rolls with sautéed peppers and onions, ketchup and mustard.

2016 JBF Food Conference Opening Reception: Event Recap

The kick off to the 2016 JBF Food Conference was held Sunday, October 16th at the historic James Beard House in New York City.


It was a deluge of Blended Burgers! The opening reception for the James Beard Foundation’s 2016 Food Conference featured the five winners of this year’s Blended Burger Project™ cooking their burgers for attendees.

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The more than 150 reception attendees – including leaders in the healthy and sustainable food movement, elected officials, fellow chefs, and media — feasted on slider versions of each of the chef’s winning recipes. The chefs’ restaurants were the top five recipients of the more than 2 million consumer votes submitted in this year’s competition that featured 350 restaurants menuing their takes on The Blend.


Honored chefs (and their burgers):


Michael and Laurence Gottlieb, The Wood’s Kitchen, Bloomingdale, Ga. served up a Worcestershire-glazed double mushroom burger with charred Vidalia onion on a mushroom-salted brioche bun.


Logan Guleff, Logan’s Underground Supper Club, Memphis, Tenn. presented “The Mushroom Monster”: equal parts portobella mushrooms and ground beef, then seasoned with its own Legends seasoning blend. The burger was topped with fontina cheese, lettuce, tomato and bacon and served with a mini-milkshake.


Toni Elkhouri, Cedar’s Café, Melbourne, Fla. featured ground beef blended with portobella, shiitake and cremini mushrooms, topped with pomegranate ketchup, banana pepper curry mustard, tahini remoulade, balsamic onion, goat cheese, bacon, spinach and avocado.


Adrian Cruz, The Orchard Lounge, McAllen, Texas created a shiitake, chorizo and beef blend patty, topped with homemade strawberry fig jam, chipotle aioli, pickled cucumber, butter lettuce, a fried egg, bacon, tomato and string mushrooms.


Eric Kinniburgh and Jon Lemon, Bareburger, New York City (LaGuardia Place location) topped their wild boar and sweet tamari mushroom blended burger with picked red onion, crispy mustard greens and a Sriracha vinaigrette.


2016 Blended Burger Project Winning Chefs (L-R: Laurence Gottlieb, The Wood’s Kitchen; Jon Lemon, Bareburger; Toni Elkhouri, Cedar’s Café; Eric Kinniburgh, Bareburger; Michael Gottlieb, The Wood’s Kitchen; Logan Guleff, Logan’s Underground Supper Club; Adrian Cruz, The Orchard Lounge)

Photo Credit: Kent Miller courtesy of the James Beard Foundation.

Game Day Blend Playbook: How To Make the Perfect Burgers

Bring your A-game to the pre-game. Click through our #GameDayBlend Playbook below to help perfect your blended burgers this tailgating season! Looking for the big picture? View the full Game Day Blend Playbook.

game-day-blend-burger-slide1 how-to-game-day-blend-burger Step 7: Plate and devour!

Enter Your #GameDayBlend

Don’t forget to throw blended burgers on the grill at your parties this October for a chance to win the ultimate tailgate prize pack!

How To Play:
1. Serve blended burgers (get recipes here!) at all of your tailgate parties in October.
2. Post your party pics to Instagram with the hashtag #GameDayBlend (no limit on # of entries).
3. At the end of the month, we’ll choose one lucky tailgater to win the Ultimate Tailgate Prize Pack!

Get the details and official rules here.


WATCH: Tailgate with Billy’s Italian Sausage Stuffed Bacon Wrapped Mushrooms

Get your friends excited about tailgating season and serve up these crowd-pleasing Italian Sausage Stuffed Bacon Wrapped Mushrooms from Billy Parisi.


Football is in full effect and I couldn’t be any happier.  I love all things tailgating and comfort food, so what better to serve up than these Italian Sausage Stuffed Bacon Wrapped Mushrooms. They are incredibly easy to make, absolutely delicious and are sure to be the hit at your next tailgate. I’m all about packing a ton of flavor into little bites, and these stuffed up mushrooms do exactly that. They truly deliver a lot of flavor in just one bite.

You’ve got mushrooms, you’ve got bacon, you’ve got Italian sausage, how on earth could any of this go wrong? Not to mention, bacon and mushrooms are bursting with delicious umami flavor – forcing you to go back for more to quench your taste buds. I love this recipe and not just because it’s easy but also because I get to use the whole mushroom. Once the stems are removed, I like to process them in a food processor until they are finely chopped, and then fold them into the loose Italian sausage for a more mushroomy flavor.

From here on out, it’s all about stuffing up the mushrooms. Just as a note, you won’t need as much Italian sausage as you might think, so don’t go overboard buying pounds of it. Once you’ve added a small amount to the mushroom caps, top off with some boursin cream cheese and sprinkle on some bread crumbs. Honestly, these guys would be a hit just like this, but wrap’em up in bacon just because!

Cook the mushrooms until the bacon is nice and crispy, which takes about 30 minutes or so at 400°. Once they’re done do your best not to eat all of them! Let me know how you like ’em!


Italian Sausage Stuffed Bacon Wrapped Mushrooms

Makes 22 stuffed mushrooms

  • 22 domestic mushrooms
  • 4 tablespoons of extra virgin olive oil
  • ½ pound of loose Italian sausage
  • ½ cup of boursin cream cheese
  • 1 cup of bread crumbs
  • 11 strips of bacon, cut in half
  • Kosher salt and fresh cracked pepper to taste


  1. Preheat the oven to 400°.
  2. Remove the stems from the mushrooms and place them in a food processor and process on high speed until they are finely chopped.
  3. Fold the chopped steams in with the Italian sausage until combined.
  4. Next, place the mushrooms gill side up on a sheet tray lined with parchment paper and drizzle on olive oil and season with salt and pepper.
  5. Stuff the mushrooms with a small amount of the Italian Sausage-Mushroom blend until it’s all gone.
  6. Layer on a small amount of the boursin cheese and then sprinkle on the bread crumbs.
  7. Finish by completely wrapping the mushroom in bacon and baking it at 400° for 30 to 35 minutes or until the bacon is crispy.
  8. Serve hot!

#GameDayBlend: Tailgate, Blend, Win


Score major points with your crowd by inviting mushrooms to your next tailgate (or homegate) party! Throw blended burgers on the grill at your parties this October for a chance to win the ultimate tailgate prize pack: A Coleman cooler, Bluetooth speakers, tailgate serving supplies, your favorite football team jersey, a grocery store gift card and other awesome mushroom swag.

How To Play:
1. Serve blended burgers (get recipes here!) at all of your tailgate parties in October.
2. Post your party pics to Instagram with the hashtag #GameDayBlend (no limit on # of entries).
3. At the end of the month, we’ll choose one lucky tailgater to win the Ultimate Tailgate Prize Pack!

Official #GameDayBlend Rules