2 lb Super lean ground beef - a ground chuck is nice
1 lb Owens country sausage - use either regular or hot depends on your taste
1 Dash White pepper - balck is fine as well
1 Pinch Salt to taste - go easy the sausage has plenty
Pepper Jack cheese - slices
Your favorite hamburger bun
Stadium mustard if you can get it - THE BEST EVER!!!!
InstructionsPretty simple really - mix sausage and ground beef together - mix well but handle as little as possible - makes patties easier to form and the texture of the burgers comes out a little nicer. Sprinkle with any additional spices..Divide into patties to your liking -thinner patties work well, they cook through easier which is important when using pork - don't worry they will not dry out.Place patties on BGE over high heat - cover to help seal in juices, turn after 3-4 min, cover with one slice of pepper jack cheese, cook an additional 2-3 or until cooked through. After burgers are turned you can toast a bun with an extra slice of american cheese if you are really wanting to push the envelope. NotesIf you must put something on these burgers use a slather of stadium mustard. No veggies allowed!first time do not add any extra seasoning - there is plenty in the pork, after you taste one, come back and experiment with a little extra pepper or salt or even a touch of basil or sage. You can also change up the ratio of beef to sausage, just a touch of sausage goes a long way to spice up and moisten hamburger meat - it also allows you to grind leaner cuts of meat(Venison or elk anyone?) which give the burgers nice flavors and textures. - EXPERIMENT. Always have an extra patty on the grill to cut in half to make sure burgers are done - if they are, eat that patty before going in!!! Throw the dog a bite he loves you the most anyway.Serve with a spicy/sweet batch of baked beans - lots of great recipies already here and a nice cold beer to wash down the jalapeno in the cheese.Number of Servings: Time to Prepare: