ground Anduille Sausage
Colavita Extra Virgin Olive Oil
Purchase the ground top sirloin and Andouille sausage at the butcher, have them grind them together. 1 lb. of top sirloin and 1/4 lb. of sausage. 4-1/2 hours before cook time, combine meat mix, 2 Tsp of Grey Poupon Mustard, 2 oz. of ground Pretzels, 1 Tsp each of ground thyme, rosemary and sage and 2 Tsp of Colavita Extra Virgin Olive Oil. Refigerate. 30 minutes before cooking on the grill: —Remove the meat from the refridgerator —Saute 4 large cap mushrooms and 1/2 large sweet, white onion, sliced in Colavita Extra Virgin Olive Oil for 3 minutes until mushrooms are caramelized and onions are transparent. Add 5 cloves of garlic, smashed and diced to the mix 1 minute before done. —Slice an Avocado into 1/4 pieces and set aside —While the mushrooms and onions and garlic are sauteing, make the meat into 1/4 lb. patties, (5) burgers for the meat indicated. —Put the burgers on a platter, the onions, garlic, mushrooms in a dish, and the Avocado into a dish. Put the cut egg buns onto the carrying tray with the other items. —Take all out to the grill —Turn the grill on and preheat to medium high. —Place the burgers on the grill to sear the first side. —When seared, turn over to sear the other side. —When seared, place the burgers in the indirect heating area of the grill but the grill temperature still at medium. —When you see juices coming from the top of the burgers, turn them over. —When you see juices running clear from the top side of the burgers, they are done to medium well and safe to eat. Remove them. —Put the egg buns on the grill directly over a high heat. Watch carefully as they won't take long. —Add the Avocado slices now to the top of the burgers to warm. —Add a slice of horseradish cheddar cheese after the Avocado. —Bring the meat/Avocado and the buns to the serving area where the guests can add their mayonnaise and lettuce. —Enjoy.