Ingredients
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2 1/2 lbs ground beef
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1/2 lb pork sausage (homemade)
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1 teaspoon Worcestershire sauce
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1 tablespoon steak sauce
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2 tablespoons catsup (or BBQ sauce)
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3 -4 dashes louisiana hot sauce
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3 -4 drops liquid crab boil concentrate
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1 teaspoon garlic powder
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2 teaspoons creole seasoning
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1 medium onion (minced)
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1/2 medium bell pepper (minced)
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1/4 cup water
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2 large eggs
Instructions
- 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.