The ultimate comfort burger that you can make with leftovers in your fridge.
1/2Vidalia onionfinely chopped
1/4cupred, yellow, or green bell pepperdiced
1jalapeñoseeded and minced (optional)
2sliceswhite breadtorn into small chunks
1.5lbs80/20 ground beef
1/2lbground Italian sausage
1 packeetdried onion soup mix
1cupBBQ saucechoose your favorite
Your favorite mac and cheese for topping
Burger buns of your choice
Heat the olive oil in a cast iron pan on the stove and sauté diced bacon for about 3 minutes. Add the onions, celery, bell peppers, and jalapeño. Cook until the onions are translucent and the peppers have softened slightly. Set aside to cool.
Combine the bread and the buttermilk in a medium bowl and allow to soak while you prepare the meat mixture.
Place the ground beef, sausage, and onion soup mix in a large bowl and use your hands to mix thoroughly.
Add the Worcestershire sauce, eggs, cooled onion, pepper and bacon combination, milk-soaked bread pieces, and BBQ sauce to the meat mixture and fold gently to combine.
Form the meat mixture into patties of your desired size and place into fridge until well-chilled, about 30 minutes.
Place your cast iron skillet back over high heat, and coat with a thin layer of non-stick cooking spray.
Fry burgers for 3 to 4 minutes per side, turning once. Cook the patties until the internal temperature is 155 degrees—carry over cooking will take them to 160 degrees.
Place burgers on the buns and top with a generous scoop of mac and cheese and a dab more of BBQ sauce. Serve and enjoy!