BURGERS....Does anyone else..

billt01

Mix in sausage with their ground?

I usually mix in 1/4 lb of regular jimmy dean to every lb of beef...(and an egg).

littlerascal56

That’s pretty common around here. I have done those before, and my local Dillons sells burger/sausage mix in 3# packages (2# fresh 80/20, 1# fresh sausage). Lots of German cooking uses that mix.

billt01

littlerascal56 said:

That’s pretty common around here. I have done those before, and my local Dillons sells burger/sausage mix in 3# packages (2# fresh 80/20, 1# fresh sausage). Lots of German cooking uses that mix.

I did this a few years ago by accident and never looked back. Its not overpowering at all, IMO. The kids, wife, and I enjoy it. 

fishlessman

i like my burgers more rare than a sausage or bacon cook although bacon can be served pretty rare, even raw. ive gone back to medium rare burgers straight up.

billt01

fishlessman said:

i like my burgers more rare than a sausage or bacon cook although bacon can be served pretty rare, even raw. ive gone back to medium rare burgers straight up.

I usually pull the burgers @ a internal temp of 165-170

Photo Egg

fishlessman said:

i like my burgers more rare than a sausage or bacon cook although bacon can be served pretty rare, even raw. ive gone back to medium rare burgers straight up.

When I grind my own burgers I like to add a link of good smoked sausage like jalapeño or green onion so I don't have to cook to such a high temp.
Adds a great flavor as well.

KiterTodd

Sometimes I mix in some ground pork.  Occasionally other seasoning or Worcester.  BUT since I started making smash burgers I tend to make most burgers (smashed or formed patty) with nothing but the beef.  Then add some S&P while cooking.

nolaegghead

fishlessman said:

i like my burgers more rare than a sausage or bacon cook although bacon can be served pretty rare, even raw. ive gone back to medium rare burgers straight up.

I got some bacon the other day that was about 80% lean.  I ate a bunch of it raw, it was like prosciutto.  Still alive. 

fishlessman

nolaegghead said:

fishlessman said:

i like my burgers more rare than a sausage or bacon cook although bacon can be served pretty rare, even raw. ive gone back to medium rare burgers straight up.

I got some bacon the other day that was about 80% lean.  I ate a bunch of it raw, it was like prosciutto.  Still alive. 

room temp, a little black pepper, but will still take prosciutto or speck everytime.  not sure  i want it raw in a burger

AnothaStolenGenrator

If I can find it yes.  But sausage goes quick around here.