2lbs of hot sausage
About 5 lbs of 80/20 ground chuck
6to8 0z of fresh grated parmesan cheese
1/4 cup Texas Pete
About an 1/8 cup of worcestershire sauce
Salt and black pepper
I cooked them at 235 degrees with 2oz of hickory until they reach 170 degrees
Very juicy and tasty.
Didn't know if I should have put this in beef or pork. I went with beef because it has more beef in it.
This make a lot of 6" dia 3/4 inch thick burgers. I take and freeze most of them uncooked. They turn out just as good thawing them and cooking when you want one.
About 5 lbs of 80/20 ground chuck
6to8 0z of fresh grated parmesan cheese
1/4 cup Texas Pete
About an 1/8 cup of worcestershire sauce
Salt and black pepper
I cooked them at 235 degrees with 2oz of hickory until they reach 170 degrees
Very juicy and tasty.
Didn't know if I should have put this in beef or pork. I went with beef because it has more beef in it.
This make a lot of 6" dia 3/4 inch thick burgers. I take and freeze most of them uncooked. They turn out just as good thawing them and cooking when you want one.