Burgers from last night
Patty:
.8 lb ground beef
1 lb uncased hot Italian sausage
2 jalapenos finely chopped
2 yellow chili peppers finely chopped
1/4 red onion finely chopped (was actually too much and had to pull some out so maybe more like 1/3)
Worcestershire sauce
Garlic powder
1 egg
Planko
Topping:
Jalapenos, yellow chili pepper, and yellow onion cut into strips with kosher salt. Sauteed until cooked but not charring.
Green leaf lettuce
Tomato
Mayo
Dijon mustard
Wheat buns
So I was at the store getting the ingredients and originally I picked up only the beef. After I had gotten the rest of the stuff I thought that maybe there wasn't enough beef but when I went back there was an old woman sitting in front of all the ground beef. While I waited I saw the uncased sausage and decided to use it instead of more beef.
At home I chopped and sliced the peppers. Now here is a pro-tip I learned the last time I cut those peppers: WEAR GLOVES. Seriously, last time I had my hands tingling the next morning due to all the acids (and I washed my hands a good half dozen time). This time there were no problems.
I got the meat, peppers, powder, and sauce in and mixed together. Thankfully the beef and pork ended up mixing just fine once I got my hands in there and kneaded it. Add the onions later as I almost forgot them. I added the egg as a binder but really it made it too liquidity. Since I didn't have any normal bread crumbs I used the planko. Little worried at first since planko is fairly crunchy but I let it sit a bit and it seemed to dissolve just fine.
The sauteed peppers ended up being a little too salty but once in the burger it was fine. The important thing here is you want them hot and sweet.
I made 1/3 to 1/4 lb patties and cooked them on my George Foreman grill (love that thing). The end result was a burger that had plenty of heat but a nice sweetness to it. The beef and pork cooked nicely together and it was a medium density burger.
I ended up frying up more of the meat this morning to go with breakfast.