Preparing the Grill: Spray grates with non-stick spray. Turn grill on high for 10-15 minutes.
Preparing the Hamburger Patties: Mix 1/2 teaspoon of rosemary, kosher salt and ground pepper with 1/4 teaspoon of oregano in a small bowl. Gently mix 3/4 lbs. of 80/20 ground chuck with 3/4 lbs. of Italian sausage in a bowl. Don't overwork the meat when mixing. The more you interact with the meat the less tender it will be.
Preparing the Hamburger Patties: Once meat is mixed gently form four 5-6 oz. patties on a platter. Also, to avoid bulgy burgers press a dimple in the middle of the patties. Evenly season each patty with the mixed seasoning.
Grilling the Hamburger Patties: Place hamburgers on the grill and cook until the internal temperature is 160 degrees. I've found grilling each side for 4 minutes gives it a nice crust and then I flip them the burgers about every two minutes until they're done. One more thing, don?t smash the meat with the spatula as this removes moisture.
Grilling the Hamburger Patties: Remove hamburgers, lightly cover them with aluminum foil and let them rest for 5 minutes.
Side Note: While the hamburgers are resting, I put cheese on them because it melts nicely.
Be creative with your toppings and enjoy this delicious combination of meats!
