Ingredients:
2 1/2 lbs ground beef
1/2 lb pork sausage ( homemade)
1 teaspoon Worcestershire sauce
1 tablespoon steak sauce (optional)
2 tablespoons catsup ( or BBQ sauce)
3 -4 dashes louisiana hot sauce
3 -4 drops liquid crab boil concentrate
1 teaspoon garlic powder
2 teaspoons creole seasoning
1 medium onions ( minced)
1/2 medium bell peppers ( minced)
1/4 cup water
2 large eggs
Directions:
Remove sausage from the casing & combine both meats in a bowl. Add the remaining ingredients & mix well. Let the mixture rest in the refrigerator for at least 1 hr for seasonings to “work”.
Form hamburger patties as usual & make them about 3/4″ larger than the bun. The burgers will shrink, so doing this will give you a “bun-fitting” hamburger patty.
Cook hamburgers on high heat on ea side for about 1 minute. Then finish them on a med low heat till done (An internal temp of 160F is recommended by the USDA).
When done, spray them on both sides w/a water mist & sprinkle a little salt on them. Serve immediately.
If not serving immediately, put the patties in a pan w/only enough water to cover the bottom. Keep them covered so they don’t dry out. Doing all of this will give you a slightly moister hamburger patty.
Servings: Serve
Time preparation: 20 min.
Time total: 30 min.