spicy burgers

Spicy Burgers

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Christine Sachs


When I do up hamburger patties, I do several and individually wrap them and put them in a plastic container in the freezer.SO handy during BBQ season.


★★★★★ 1 vote

depends on size you like
20 Min


  • 2 lb
    lean ground beef
  • 1/2 lb
    (or 2 six inch links) italian sausage
  • 2
  • 1/2 c
    italian bread crumbs (whatever you have)
  • 1 tsp
    ea. of salt and pepper
  • 1 medium
    onion -- diced
  • 1/4 c

How to Make spicy burgers


  1. Take sausage out of casing. Blend everything together well. Make into patties about one inch (diameter)larger than the size you want the cooked size to be. I line a cookie sheet with parchment and put the burgers on it (not touching) and freeze them overnight before putting them in my plastic container. I put wax or parchment paper on bottom and top rows and between every row of patties. Then you don't have to separately wrap them, and they are easier to get out.
  2. You will notice there are not a lot of spices in this recipe. That is because the Italian sausage has a lot in it and they provide enough spice.

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About spicy burgers

Course/Dish: Beef Burgers
Other Tag: Quick & Easy

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