Introduction: Everything Burgers

This meat not only makes wonderful burgers, it can also be used in spaghetti, chili, meatballs, or whatever else that calls for ground beef you want to add a little kick to!

You can also adjust the size of the burgers to make sliders for game day or snack time.

Step 1: Ingredients

1-2 pounds chuck roast
1 pound Italian Sausage
1 pound thick sliced bacon
1 pound fresh mushrooms
2 onions
5-6 cloves Garlic
1 Tbs. Smoked Paprika
2 Tbs. Emeril's Essence
1 Tbs. All Spice
2-3 Tbs. Rubbed Sage
Pepper, to taste
1 Egg
8 slices cheese (American, Swiss, Provolone, Muenster, or Havarti)

(This recipe is easily adapted, you can add jalapenos or anything else that  you would normally added to burgers.)

Step 2:

Peel and roughly dice the onions.  Place in large mixing bowl.

Step 3:

Using the palm of your hand, smash the garlic under your knife pressing away from you being careful not to press on the sharp edge of the blade.  You can then peel the skin off of the garlic with ease.  After you have peeled all of the garlic cloves, roughly dice them and place them in the bowl with the onions.

Step 4:

Roughly chop mushrooms into about 1/2-1 inch pieces and add to mixing bowl with onions and garlic.

Step 5:

Add Italian Sausage to bowl with other ingredients.

Step 6:

Cut chuck roast into 1 inch cubes or whatever size is required by your meat grinder.  I find 1/2 to 1 inch works best.

Step 7:

Slice bacon into small chunks and separate as you add to bowl with other ingredients.

Step 8:

Mix ingredients in bowl until thoroughly combined.

Step 9:

Add spices:  paprika, Essence, All spice, sage, and fresh ground black pepper to bowl.

Step 10:

Thoroughly mix in spices.

Step 11:

Follow directions on your meat grinder and grind all of the ingredients together using the attachment with the larger holes.

Step 12:

Weigh out 2 pounds of the ground meat and place in a separate bowl.

Weigh out the remainder of the ground meat into 1 pound packages and vacuum seal or placea in freezer ziploc bags and freeze for use later.  You can make more burgers with the meat, just remember to add an egg to bind the meat together, or use it for meatloaf, spaghetti, meatballs, chili, nachos, or any other recipe that calls for hamburger meat/ground beef. 

Step 13:

Add 1 egg to the bowl with 2 pounds of ground meat.  Stir in to combine, being careful not to over work the meat.

Step 14:

If using a burger press, spray it with cooking spray to prevent the meat from sticking and make it come out of the form with ease.
Measure out 1/4 pound of meat and form 8 patties.

Step 15:

Grill your favorite way (we used charcoal kicked up a notch with a packet of wood chips for added smokey flavor) and top with your favorite cheese.

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