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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (208g) Recipe makes 6 servings |
||
| Calories 564 | ||
| Calories from Fat 335 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.3g | 57% | |
| Saturated Fat 13.7g | 68% | |
| Monounsaturated Fat 15.4g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.7g | ||
| Cholesterol 102mg | 34% | |
| Sodium 1127mg | 46% | |
| Potassium 455mg | 13% | |
| Total Carbohydrate 24.6g | 8% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 3.3g | ||
| Protein 30.4g | 60% | |
Owens Sausage and Ground Beef Backyard Burgers
By: Texas Aggie Mom
Jun 24, 2008
This recipe was included in an ad in my local paper. It sounded so good that we had to try it. We used Owens rolled sausage since I had the coupon. It was great, but I'm sure other sausage brands would work too! The recipe originally said to make 8 patties, but they ended up so small that I decided next time I will make 6 larger patties. We used regular flavored sausage, but my husband and I love spicy food, so I can't wait to try this recipe using hot flavored sausage. Be sure to have all your favorite burger toppings on hand like lettuce, tomatoes, pickles, etc.**Update - made these patties for the 4th of July and used 96/4 extra lean hamburger since the sausage is so "fatty". Doubled the recipe and made 12 patties. They came out just the right size. Huge hit with all the guests! Many tried to guess the "secret ingredient" and were amazed when I told them it was breakfast sausage mixed with the beef.
SERVES 6
Ingredients
- 1 lb sausage (I used Owens original roll sausage)
- 1 lb ground beef
- 2 tablespoons worcestershire sauce
- 1/2 cup parmesan cheese, grated
- 1/3 teaspoon ground pepper
- 6 hamburger buns
Directions
1
In a large bowl, combine all ingredients except the hamburger buns.2
Form into 6 patties.3
Over medium heat on the grill, cook burgers on each side until done (no longer pink), approximately 15 minutes total.4
Serve on buns with favorite toppings.
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Featured Reviews for This Recipe
From: Lavender Lynn
On Aug 11, 2008
We made six big, fat, indulgent burgers from this and enjoyed them completely. Because the burgers were big, DH had to turn down the heat and put the lid down to be sure they cooked through, but they did, and were delicious. Made for PRMR, August 2008.
From: Firehousecook
On Jul 30, 2008
I've been barbqueing for over 50 years and this one had everyone demanding the secret. I will tell them but it sure is fun making them wonder. Cap'n Jack
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