Killer beef n' sausage pepper jack burgers

T-Bone

Ingredients

• 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!!!!

Instructions

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..

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.

Notes

If 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.

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