Grilled Beef and Italian Sausage Burgers

You can never have too many simple BBQ recipes, especially when they call for just three ingredients and deliver this much flavour.

These grilled beef and Italian sausage burgers have become one of my favourite ways to make homemade burgers. The trick? I mix Italian sausage meat with ground beef to make the patties, along with just a little steak seasoning.

Preparing the burger patties

Why add Italian sausage to burgers?

It's what makes all the difference in this recipe. Italian sausage meat already contains fat and seasonings, adding plenty of flavour to the burgers.

Mixed with ground beef, it creates incredibly flavourful patties without the need for a long list of ingredients. No egg, breadcrumbs or complicated blend of spices required.

I use two Italian sausages for about 400 to 500 g (14 to 18 oz) of medium ground beef. You can use mild or hot Italian sausage, depending on your preference.

Simply remove the casings and mix the sausage meat directly into the ground beef.

Why make thin burger patties?

We often think a good burger needs a big, thick patty. Personally, I prefer the exact opposite.

Thin burger patties have several advantages on the BBQ:

• They cook much faster.
• You get more deliciously grilled surface area.
• The quick cooking time reduces the risk of overcooking and drying out the meat.
• You can stack two patties with cheese in between for a double burger, somewhat like a smash burger.

These aren't technically smash burgers, since the patties aren't smashed directly onto a hot griddle, but the idea is similar: you get more browned, grilled surface area in proportion to the amount of meat.

Can you prepare the burger patties ahead of time?

Yes. You can shape the patties a few hours ahead and keep them refrigerated until you're ready to cook them. If stacking the patties, place a piece of parchment paper between each one.

Cooking tips

Should you press down on burger patties while grilling?

No. Once the patties are on the BBQ, avoid pressing down on them with a spatula. Doing so will simply squeeze out some of the juices.

Shape the patties to your desired thickness before placing them on the grill, then let the BBQ do the work.

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How do you keep burgers from puffing up in the middle?

When shaping the patties, make them slightly wider than the buns, as they will shrink during cooking.

You can also make a small indentation in the centre of each patty with your thumb. This helps the patties keep a more even shape as they cook instead of puffing up in the middle.

What internal temperature should grilled burgers reach?

To check for doneness, rely on the internal temperature rather than the colour of the meat. Since these burgers contain both ground beef and Italian sausage meat, the patties should reach an internal temperature of 71°C (160°F) in the centre. Keep a close eye on thin patties, as they cook quickly.

What to serve with these burgers

Since the patties are already packed with flavour, there's no need to go overboard with toppings.

Cheddar, lettuce, tomatoes, pickles, onions, mustard or mayonnaise all work well. For a double burger, add a slice of cheese to each patty during the last minute of cooking, then stack them.

You can also quickly toast the cut sides of the buns on the BBQ before serving.

For sides, try a green salad, fennel salad, quinoa salad, or roasted potatoes.