I am a huge fan of burgers - and this is a really simple and easy thing to do. Even though I never measure ingredients - these Bulldog Burgers come out AWESOME every time I make them.
The first time I cooked for my fiancée’s family, we had a cookout. I made these burgers and I wowed them all! And because I have an English Bulldog, that’s how they got the name...
Disclaimer: The fact of the matter is that I never measure anything when I cook... so it's going to be somewhat difficult for me to get down to exact amounts of ingredients on here.... So - I recommend that you simply season to your taste... experiment a little and you will get a good burger that is sure to please.
***PLEASE REMEMBER THAT YOU MUST COOK THESE BURGERS ALL THE WAY THROUGH BECAUSE IT CONTAINS GROUND SAUSAGE! ALSO REMEMBER THAT BECAUSE YOU ARE WORKING WITH RAW MEAT – KEEP YOUR WORK AREA CLEAN AND SANITARY.***
-------------THINGS YOU NEED------------
· Large Glass Mixing Bowl
· Cookie Sheet
· Ground Beef
· Ground Italian Sausage
· Finely Chopped Onion
· Shredded Cheese
· Olive Oil
· Minced Garlic
· Various Spices (noted below)
1. Start your grill so it starts getting hot.
**I like to slow cook my burgers for a more tender taste – so I set it to a medium to medium high flame/heat.
2. Start out with a large glass mixing bowl.
In the Bowl:
3. Add approx. 1-2lbs of Ground Beef (more if you are making more)
4. Add approx. 1lb of Ground Italian Sausage (Sweet, Mild, or Hot… and again, more if you are making more)
**Your beef to sausage ratio should be about: (2:1, Sausage:Beef)
5. Add one egg (cracked of course)
6. Add approx. 1/2 cup of finely chopped onions
7. Add approx. 1 cup of cheese (your call on what kind... I usually use an Italian blend or cheddar and sometimes both)
8. Add 1 tablespoon of olive oil. (don’t use more than that – it will flare up on the grill if you do)
9. Add 1-1.5 tablespoons of minced garlic.
10. Begin to add the remaining spices (use your own judgment here):
· Ground Coriander (this is an awesome spice with a lot of versatility – try it out!)
· Italian Seasoning
· Garlic Powder (not too much since you added the minced garlic)
· Onion Powder (not too much since you added the onion)
- Black Pepper
- Sea Salt
- Crushed Red Pepper (the more you add – the hotter it gets)
11. Get a Cookie Sheet and set it next to the bowl.
12. Using YOUR CLEAN HANDS, mix the meat and all the things you added to it until it is evenly distributed in the mixture.
13. Begin scooping out the burger meat in your hand and making what would look like a large meatball.
14. Flatten the meatball into a patty and place on the cookie sheet. I usually make a lot and end up separating layers of burgers with a piece of foil.
**Continue steps 12 and 13 until all of the meat is gone.
15. Take the cookie sheet out to the grill and place each patty on the grill. Cook them evenly - flipping them when you see the edges get slightly brown (that is my guide anyway) – being careful not to burn them! Never poke them with a fork until you think they are done… doing this will take the juices out of them and your will be eating a dry burger. Also remember that you will want to cook these all the way through because of the sausage.
16. Slap your newly made Bulldog Burger on a bun when they are done and enjoy with your favorite condiments. Feel free to add lettuce, onion, or whatever to them!