Skip to main content
Epicurious
Cookbooks

Spicy Sausage Burgers

By Stanley Lobel , Evan Lobel , Mark Lobel , and David Lobel

Editor's note: The recipe and introductory text below are from Lobel's Prime Time Grilling: Recipes & Tips from America's #1 Butchers, by Stanley, Leon, Evan, Mark and David Lobel.

Sausage varies wildly in quality and seasonings. Buy your favorite hot Italian sausage from a butcher or shop you know and like. If you prefer, use another kind of sausage meat, flavored as you prefer, but use the best money can buy.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

10 ounces ground beef chuck
1/2 pound ground beef sirloin
3/4 pound hot Italian sausage meat, casings removed
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray

Preparation

  1. Step 1

    1. Combine the chuck, sirloin, sausage meat, and salt and pepper in a bowl. Using your hands, mix well. Form into 6 patties. Refrigerate until ready to grill.

    Step 2

    2. Prepare a charcoal or gas grill: Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.

    Step 3

    3. Grill the burgers for about 5 minutes. Turn and grill for 4 to 6 minutes longer for medium-well burgers. Be sure the burgers reach 155°F so that the pork is thoroughly cooked.

Lobel's Prime Time Grilling: Recipes & Tips from America's #1 Butchers
TagsBurgerGround BeefBeefMeatSausageMainDinnerGluten FreeDairy FreeNut FreeQuickEasy5 Ingredients or Fewer30 Minutes or LessWeeknight MealsGrillingCookbooks
Read More
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.