Special meat preference: home-ground meat really improves this burger.
Special cooking preference: grill
Special condiment preference: fried peppers and onions, ketchup.
Blend 1-1/4 pounds chopped meat well with 1/2 pound deskinned sweet or hot fresh Italian sausage (you might prefer to use sausage that has been frozen, because the burger will be medium-rare). Shape into 4 patties that are about 1/2" thick. Grill until medium-rare.
Serve on warmed rolls with about 1/4 cup of fried peppers and onions on each burger. Dab with a moderate amount of ketchup.
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David Rosengarten is a food writer, cookbook author and cooking teacher. He is the editor-in-chief of The Rosengarten Report, a James Beard award-winning newsletter. He is the author of several cookbooks, including It's All American Food, which won a James Beard award for Best American Cookbook. He has hosted or co-hosted more than 2,000 television shows, including "Taste," which won a James Beard award for Best National TV Cooking Show. Previously he served as a contributing editor for Gourmet.