From The DIVA’S Kitchen: Ground Sirloin & Andouille Burgers

I like to make my burgers "interesting", so instead of just using ground beef, I’ll add in different types of sausage or pork for a nice, juicy finish!

You’ll need:

1 pound of ground sirloin (70/30 ground beef will work too)

1 pound of Andouille sausage (if you cannot get bulk, links taken out of the casings is fine)

1 cup of finely diced Vidalia or sweet onions

½ cup of chopped red peppers

½ cup of chopped green peppers

1 clove of garlic, smashed

1 ½ tablespoons of smoked paprika

1 tablespoon of cumin

1 tablespoon of Kosher salt

1 tablespoon of cayenne pepper

1 tablespoon of dark chile powder

wax paper (for chilling completed patties)

In a large bowl and using your hands, mix together all of the ingredients until thoroughly incorporated.

Form mixture into patties then space evenly on sheets of wax paper - count on 4 burgers per sheet. Place sheets on a large platter or baking tray, cover and place in the refrigerator for hour to 90 minutes so they can "firm up" and your flavors intertwine.

Remove chilled patties and broil, grill or pan-fry until done. Serve up on a toasted ciabatta roll and top with Cheddar or Pepper Jack Cheese along with sides of redskin garlic mashed potatoes and steamed broccoli finished off with a smoky chipotle butter.