1 pound ground beef – Use an 80/20 blend for the best flavor and juiciness.; ¼ cup shredded Cheddar cheese – Sharp cheddar works great, but feel free to use your favorite cheese.; 1 jalapeno ...

LIST: From kebabs to burgers, pork chops to sausages, the most popular meats being grilled in Rockford this Fourth of July ...

Split the sausages and remove skin. Place in a bowl. Peel the garlic and chop with the fennel seeds until minced. Mix into the sausage meat with the chilli and pepper. Form into 4 balls and ...

Grilled as patties rather than in a traditional sausage casing, F&W recipe developer Renu Dhar tops the meat with a sublime gingery mint sauce that easily comes together in the blender.

I grew up in North Carolina, where sausage meant spicy sage breakfast meat and was mostly sold as bulk meat, then made into patties. Delicious, but more of a side meat than a meal. IE 11 is not ...

The brand new cookbook "In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits and Other Meaty Goods" by Taylor Boetticher and Toponia Miller (Ten Speed ...

In a medium bowl, combine the ground chuck with the sausage just until they are thoroughly mixed. Form the meat into four 4-inch patties, about 3/4 inch thick. Season the patties with salt and pepper.

My patties held together on the grill and shrunk to just the right size for a burger bun. Flavor and juiciness were still the most difficult elements to master. I focused first on my heat source.