Found this a few years back and tried it once, they were good just a pain to make but provides a different burger. They also have a tendancy to fall apart when trying to turn so be careful. Adjust as necessary:
Gut Buster Hambergers (12-14 burgers)
I don't measure, just a bit of this
and a pinch of that and lots of that.
The amounts listed are approx.
4 lb Lean hamburger (the sausage will have additional fat)
1 lb Italian sausage (1/5-1/4 of the hamburger amount by weight)
4 Egges (min 2, and more the better)
2 cup Oat meal (Quaker, old fashioned).
1 cup Flour, This & oat meal are binders that also soak up flavor
1/2 cup Honey
4 tblsp Tabasco Sauce
1 cup Ketchup
1/4 cup Mustard
1/4 cup Soy Sauce, dark or heavy (look through the neck of the bottle
while swishing and it should leave a heavy coating)
1 cup Wine or Vinager
1 lg Onion, chopped
1 bunch Parsley (Chinese)
Precook the sausage (only partially, it must be VERY
moist and not overcooked). Keep all of the drippings,
it's part of the taste. Skin them if they are in
casing. I like to microwave them a few minutes, my mom
likes to place them into boiling water for a few
minutes (she saves the broth for soup).
Chop up the onion and parsley. How fine is to your
liking. We like larger pieces of red onions in our
burgers.
In a large mixing bowl, mix together everything and
leave overnite in the frig. You can make them into
patties at this time, but I like to let it sit as a
mass and make the patties just before BBQ time. The
patties should be LARGE, 3/4-1 inch thick and larger
than the bun's diameter.
BBQ should be very hot. The patties must be turned
often and should not be to well done. JUICY is the
key. Press the patties with your spatula and the patty
should have some give, if firm, then it's too well
done. Turning them often allows the juices to stay
inside (juices move away from heat, so by turning you
keep it inside instead of allowing it to flow out of
the top).
The rest of the garnish is up to you. Mustard,
ketchup, pickles, lettce, onions, relish, toasted buns,
etc. Salt & pepper at this stage, NOT in mixture or
cooking stage.
These freeze well (uncooked, wrapped in foil) and can
be BBQ'd right after removal from the freezer. We like
to take these on outings to the beach/park/camping/etc
and they become part of the "ice" packing in the
cooler.