The humidity finally broke in the Midwest last week and it became a time when we could go outside without having our breath taken away and without needing to immediately shower afterwards, I knew it was time to use the grill again.
I had found this recipe over the 4th of July and thought about making it then, but we ended up going out to eat instead. So, when an opportunity to make the burgers came up for one of my colleagues, her husband, and 2-year old daughter, I knew I should take advantage of the moment. This is part of the Food and Wine Annual Cookbook 2014. These are definitely a quick, easy meal to put together, and it was a nice change from every day burgers.
Sausage Burgers with Sriracha Honey Mustard
1 1/2 lb ground pork
1 1/2 lb hot Italian sausage, casings removed
1/4 c honey
3 Tbsp Sriracha
1/4 c Dijon mustard
1/4 c whole-grain mustard
8 burger buns
In a bowl, combine pork and sausage. Mix together and form into 8 burgers.
In a saucepan, combine the honey, Sriracha, both mustards, and bring to a boil. Simmer until a slightly glossy sauce forms, 3 minutes; reserve in a bowl for serving.
Light a grill and bring the temperature to moderately high. Grill the burgers for 5 minutes, turning once, until lightly charred and barely cooked. At this point, you can brush with the sauce and grill, turning and brushing until cooked. (I opted not to do that because of the young one and not being sure how spicy should could handle the burgers). Cook about 5 minutes longer.
For serving, the recipe recommends using mayo on the bun, topping the burgers with some reserved sauce, and serving with coleslaw and pickles (on top or on the side).