T1B

Was out on Martha's vineyard working at the airport and stopped into their excellent restaurant for lunch. The special was a ground beef/andouille sausage burger wif carmelized onions and bleu cheese.

Possibly the best burger I have ever had. Any of you tards ever mix andouille or any other faggoty euro sausage into a burger?

Andouille is creole not euro.

The only pork that goes with a burger is bacon.

Andouille originated in France. The Cajun version is much better, being as it's made from a Boston Butt.

The French version is typically made from the intestines and stomach.

And I did see someone on one of the food networks making burgers with a combination of ground beef and ground pork. Makes sense. I use such a mixture for both meatloaf and meatballs.

I've thrown Italian sausage and ground turkey in burgers.

And a slow-smoked burger is freaking money, if you smoker fans have never tried it.

Toss some stuff in the bread machine (cheesey shortcut, but I'm OK with it) to make buns, cook up some patties at 200 degrees (+/-), and throw some cheese (multiple types rocks) while it's finishing (throw some extra wood to make more smoke once the cheese goes on), and it's burger heaven.