I know what you’re gonna say.
I know – I’m making so many damn burgers lately. But it’s still summer, and summer always makes me think of grilling, and grilling always makes me think of burgers. So don’t hate on a girl for literally making one burger after the other.
This one is not an intimidating burger to make by any means; but it does pack a big ass delicious Ronda Rousey style punch. By the way, did you see how she took that chick down in 30 or so seconds Saturday night??? That other fighter girl was bigger and looked mean as shit. I guess bigger isn’t always better.
Ok, so anyway…
I swear I think I could literally dream up a new burger a day – I do LOVE them so.
I made this particular burger with half ground round (80/20) and half ground turkey Italian sausage. And, yes, I said turkey Italian sausage. I will use the real thing every now and then, but I find that the taste is the same for me without all that nasty fatassedness that the real Italian sausage has.
That shit just grosses me out.
The Italian sausage gives the burger an amazing flavor depth that you can’t really get with an all beef burger (well, you can, but this is on a different level). One of the components that I’ve always loved about Italian sausage is fennel. Nothing even compares to that deep, peppery, licoricey flavor that you get from fennel seeds. If your butcher (or grocery store) doesn’t add them to their sausage you can always throw a handful into the meat while it’s browning.
I have a feeling that this burger could hold its own without the cheese sauce; but it’s necessary in my opinion because cheese is, well, it’s cheese. So, combining beef and Italian sausage gives it a big foundation flavor wise – THEN the crab cake on top with sauteed mushrooms (we’re obsessed with mushrooms at the moment), the luscious cheese sauce, and finally that Jalapeno Mayo that happens to be straight up off the charts.
I could probably crunch on fennel seeds like damn Tic Tacs.