This one's really easy - just combine all ingredients, form into patties, place same on lightly-greased cookie sheets, freeze overnight, and store in Ziplok-type storage bags in the freezer until you're ready to throw 'em on the grill.

Note #1: Make sure you use *really* lean hamburger for these, otherwise you'll have lots of problems with flare-ups on the grill caused by dripping grease. Don't worry - the pork sausage will have enough fat in it to keep the burgers juicy.

Note #2: I use, for lack of a better term, "store-ground" pork sausage - not things like Jimmy Dean -brand or similar sausage. For one thing, it's cheaper. But more importantly, it's a much coarser grind, and gives the burgers a better, bulkier texture once they're done cooking.

Note #3: I arrived at the '5 tablespoons' amount for this recipe based on my lovely wife's complaint that more than that would make the burgers too hot for her. Now that she's no longer in the picture, tho.... (hehehe)

From: Paul Carter
Posted By: Paul Carter, Via: Chile Head Mailing List
Date: Sat, 27 Jul 2002