from the GiustoGusto kitchen Beef & Sausage Burgers with Horseradish Mayo serves 2 1/2lb Ground Sirloin (lean) 1/2lb Hot Italian Sausage (1 link) 2 Onion, Sesame or Kaiser Rolls 2 Slices Ripe Heirloom Tomato 1/4 Cup Mayonnaise Juice of 1/2 Lemon 1tbs Horseradish (fresh if possible) Salt, Pepper, E.V. Olive Oil Making the patties is simple: combine your ground sirloin and sausage meat and fold together. If you over mix the burgers will be gummy so mix lightly until fully incorporated. Split the mixture in half and make 5" x 1/2" patties. They'll appear very flat and large at first, but remember they'll shrink significantly on the grill. Shrinkage is never good, but a hockey puck for a burger is worse. Season with salt and pepper and allow to cool for 10 minutes before grilling. The mayo is equally easy: Combine the mayo, horseradish and lemon juice in a small bowl. Whisk to mix, adding a generous amount of black pepper, pinch of salt, and a drizzle of olive oil. Mix to combine and keep cool until ready to top the burger. Grill your burgers on med-high heat, flipping ONLY ONCE and for heavens sake DO NOT press the burgers against the grates with your spatula. All that does is cause flare ups and costs you precious fat rendering the burgers dry and charred. You'll know when the burgers are ready to flip when they easily come off the grill grates (roughly 4-5 minutes per side). When the burgers are almost done cut your rolls in half, place on the grills to toast and remove once lightly marked. Add your burger patty to the bun, top with a slice of tomato and a very generous spoonful of the horseradish mayo. Devour and feel great about yourself regardless of the mess! SPARK NOTES: 1.MAKE SOME PATTIES 2.FANCY UP SOME MAYO 3.GRILL SAID PATTIES 4.TOP WITH MAYO & TOMATO 5.EAT AS SLOW AS POSSIBLE TO SAVOR THE FLAVOR Turkey Burgers with Sriracha Mayo serves 2 1lb Ground Turkey (preferably dark meat) 2 Onion, Sesame or Kaiser Rolls 2 Slices Ripe Heirloom Tomato 1/4 Cup Mayonnaise 1tbs Sriracha or 1tsp Sambal Salt & Pepper Making the patties is simple: Split the ground turkey in half and make 5" x 1/2" patties. They'll appear very flat and large at first, but remember they'll shrink significantly on the grill. Shrinkage is never good, but a hockey puck for a burger is worse. Season with salt and pepper and allow to cool for 10 minutes before grilling. The mayo is equally easy: Combine the mayo, sriracha, twist of black pepper and a pinch of salt. Mix to combine and keep cool until ready to top the burger. Grill your burgers on med-high heat, flipping ONLY ONCE and for heavens sake DO NOT press the burgers against the grates with your spatula. All that does is cause flare ups and costs you precious fat rendering the burgers dry and charred. You'll know when the burgers are ready to flip when they easily come off the grill grates (roughly 4-5 minutes per side). When the burgers are almost done cut your rolls in half, place on the grills to toast and remove once lightly marked. Add your burger patty to the bun, top with a slice of tomato and a very generous spoonful of the sriracha mayo. Devour and feel really great about yourself regardless of the mess because you ate turkey! SPARK NOTES: 1.MAKE SOME PATTIES 2.FANCY UP SOME MAYO 3.GRILL SAID PATTIES 4.TOP WITH MAYO & TOMATO 5.EAT AS SLOW AS POSSIBLE TO SAVOR THE FLAVOR