Andouille Sausage Burgers

• 1/2 pound ground beef
• 1/4 pound fresh andouille sausage
• salt and pepper to taste
• 1/2 avocado, sliced
• 3 strips bacon
• 2 slices smoked fontina cheese
• 2 hamburger rolls (I used Kaiser rolls)

1. In a small mixing bowl, combine your ground beef and Andouille sausage. Form into two patties and set aside.
2. In a skillet over medium heat, cook bacon strips until crispy. Drain on a paper towel lined plate.
3. While bacon is cooking, place a grill pan over medium-high heat on the stove. When the pan is hot, brush the pan with oil (or spray with a non-stick spray), season your patties with salt and pepper and place them on the grill pan. Cook until almost completely cooked through (about medium-well), remove from heat, and set on a small baking sheet.
4. While burgers are cooking, slice your rolls in half and brush the cut side as well as the top and bottom of each roll with some olive oil. Place under a broiler on high heat about 8 inches from the flame or heating element. Broil until golden brown and remove from the oven.
5. Place a slice of smoked fontina on top of each burger patty and place under the broiler until the cheese has melted.
6. To build your burger, break each strip of bacon in half until you have six pieces of bacon total. Place three pieces of bacon on the bottom of each bun. Lay three slices of avocado on top of the bacon. Place the burger patty -- complete with melty cheese -- on top of the avocado slices and then finish with the top half of the bun.

ground beef, fresh andouille sausage, salt, avocado, bacon, fontina cheese, hamburger

Taken from food52.com/recipes/12407-andouille-sausage-burgers (may not work)