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Killer beef n' sausage pepper jack burgers

T-BoneT-Bone Posts: 1
edited November -1 in Beef
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">Super lean ground beef - a ground chuck is nice</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">Owens country sausage - use either regular or hot depends on your taste</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Dash</SPAN> <SPAN class="recipe_ingredient">White pepper - balck is fine as well</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Pinch</SPAN> <SPAN class="recipe_ingredient">Salt to taste - go easy the sausage has plenty</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Pepper Jack cheese - slices</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Your favorite hamburger bun</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• </SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Stadium mustard if you can get it - THE BEST EVER!!!!</SPAN></TD></TR>
<h4>Instructions</h4>Pretty 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..<p>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.<p><p>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. <h4>Notes</h4>If you must put something on these burgers use a slather of stadium mustard. No veggies allowed!<p>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. <p>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.<p>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.<p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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