The Willy B Burger

Jul 30

The Burger Blend

For 4 burgers:

1 lb ground chuck (80/20 fat ratio)
1/2 lb Italian sausage, casings removed
Classic BBQ Seasoning (to taste)

Mix the ground beef and sausage gently with your hands - don't overwork it or you'll get hockey pucks. Season with Classic BBQ Seasoning . Form into 4 patties about 3/4 inch thick, making a slight dimple in the center with your thumb to prevent puffing.

The Bacon

Get yourself some thick-cut bacon - none of that paper-thin stuff. I'm talking 1/4 inch thick slices. Smoke these beauties at 225°F for about 45 minutes until they're crispy but still have some chew. If you don't have a smoker going, cook them low and slow in a cast iron skillet, saving that rendered fat for the burgers.

The Cheese

White sharp cheddar is my go-to, but smoked gouda, pepper jack or aged Swiss work beautifully too. You want something with enough character to stand up to that sausage blend.

Cooking the Burgers

Heat your grill or cast iron skillet to medium-high. If you saved that bacon fat, use a little to grease your cooking surface - pure gold right there.

You can also cook the burgers right on the grill!

Cook the patties 4-5 minutes on the first side without pressing down on them. Flip once, add your cheese immediately, and cook another 3-4 minutes for medium. The sausage blend needs to hit 160°F internal temperature.

Assembly

Toast your buns lightly on the grill. Build from bottom up:

Bottom bun
Thin spread of mayo or mustard
Lettuce leaf
Tomato slice
The cheesy patty
2-3 strips of that smoky bacon
Caramelized onions (optional but recommended)
Top bun

Pro Tips

The sausage adds incredible flavor and helps keep the burger juicy, but it also means you can't go rare like a straight beef burger. That Italian sausage blend with fennel and herbs makes all the difference - this isn't just a burger, it's a flavor bomb that'll ruin you for regular burgers.

Serve with some crispy fries and you've got yourself a meal that'll stick to your ribs.

Bryan Willmert