This is a New Orleans combination you often see in our po-boy shops, mixing Patton's Hot Sausage patties with ground meat to make a very-spicy (albeit very greasy) burger. The trick is getting Patton's sausage, which is a staple of po-boy shops and burger places all over Southern Louisiana. I'm told it's pretty expensive (relative to its cost in the grocery) when ordered on-line. I'm fortunate that Zuppardo's grocery near my house regularly stocks Patton's. So, on to the burger!
The raw materials. Ground sirloin, a bit "uppity" snark for a burger, but they were pre-formed and easy to deal with. To the right of the beef, a pack of four Pattons sausage patties. Buns, Tabasco BBQ Sauce, and some cheddar cheese.
Close-up of the meat, beef on left. Take the two patties and merge them into a ball, making sure you mix the sausage thoroughly. If you don't, the finished patty will separate as the sausage contracts faster because of the higher fat content.
Ready to go on the grill. The sausage will cook faster, so these require more monitoring on the grill, even if you know your grill and its timing well.
BBQ Sauce. Tabasco's spicy BBQ. Lots of onion in this sauce. It's not intolerably hot, but has a good bite. Good enhancement to any burger, or to ribs.
ta-da!