• 1 lb. ground pork sausage
• 1 large onion
• 6 slices of bacon
• Pepper jack cheese (or Swiss if you prefer)
• French’s original mustard
Directions:
- Chop the onion.
- Combine the hamburger, sausage and finely chopped onion in a medium sized mixing bowl and mix thoroughly.
- Form meat into patties that are the size of half-a-fist
- Cook on medium hot (350-400 degrees) grill to medium-well (160-165 degrees internal temperature).
- Resist the temptation to "smash" or "flatten" the patties (you'll release all the juicy goodness) :-)
- Add a slice of pepper jack or Swiss cheese for each burger.
- Top with ½ slice of fried bacon.
- Serve with mustard on a plain hamburger bun.
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| Grilled hamburger, medium well |
You could use almost any type of sausage, but I prefer something with a little heat and heavy sage seasoning. We used Jimmy Dean's for these, but Italian or Polish style sausage would also work. If you prefer to leave out the sausage, you could even use turkey and add some chopped onions to the mix.
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| Hamburger, pepper jack cheese, topped with bacon and French's mustard |
Some of you may be wondering, "where's the lettuce and tomato?" I prepare mine without the "garden" items, but I don't hold it against anyone the prefers a "deluxe" burger. (That's what we called them when I used to flip burgers at the DQ in high school.)
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| We served our grilled hamburgers with zucchini fries |
Here's a link to the zucchini recipe from Health.com. Basically we cut the zucchini into 3 inch strips; prepared an egg and milk mixture; dipped the sticks into the egg wash; rolled in bread crumbs and Parmesan cheese; and cooked at 425 degrees on baking rack on top of a baking sheet. The baking rack helps keep them from getting "mushy" and sticking to the baking sheet.
