• Yield: Makes 4 classic burgers


Recently, someone made me a "burger" out of fresh Italian sausage meat - which was good, but made me miss the beefy taste of a real burger. Then the flash of intuition crackled: why not mix a little fresh Italian sausage meat into a good hamburger? The result was terrific: a meaty, beefy burger with an extra dimension. Give it a try; I'm sure you'll agree that it's a really wonderful hybrid.


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.



Adapted from the May 2008 issue of The Rosengarten Report. Copyright 2008 by David Rosengarten.

David Rosengarten
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.