Savory Red Wine Burgers

• 3 lb Hamburger 80/20
• 1 lb Pork sausage, country style
• 1/2 cup Dried bread crumbs, plain
• 1/2 cup Dry red wine
• 1/2 cup Fresh chopped parsley
• 1 tbsp Red wine vinegar
• 1 tsp Rosemary, dried crushed
• 1 tsp Tyme, rubbed
• 1 tsp Sage, rubbed
• 1 tsp Oregano, dried crushed
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Seasoned salt
• 1 tsp Black pepper

1. Blend the seasoning mix well in a large bowl.
2. Then let it rest for 10 to 15 minutes.
3. Add hamburger and sausage and mix very well with the seasoning.
4. Form into equal size hamburger patties.
5. Refrigerate 2 to 24 hours.
6. Fill your chimney starter 1/2 full with charcoal than light.
7. When the charcoal is ready to lay out an even layer in the back two thirds of the grill.
8. Leaving the front 1/3 empty and heat free.
9. Lay out hamburger patties and close the lid.
10. In 3 or 4 minutes checker burgers.
11. The burgers in back and center will cook faster (there is a greater concentration of heat in these areas)
12. Rotate burgers on grill as needed.
13. At this point you are just looking for a nice char on the outside burgers.
14. When the patties are well browned on both sides move to the front side of the grill.
15. Move the hot charcoal to the back of the grill into a single pile.
16. Add a handful of wet hickory chips directly to the coals.
17. Close the vent on the top of the grill an vent on the bottom 1/2 way.
18. Smoke 15 to 20 minutes.
19. Add cheese (I added a mild cheddar).
20. and cook until cheese is melted.
21. Remove from grill and quickly toast the buns while burgers are resting.

hamburger, sausage, bread crumbs, red wine, fresh chopped parsley, red wine vinegar, rosemary, oregano, garlic, onion, salt, black pepper

Taken from cookpad.com/us/recipes/337173-savory-red-wine-burgers (may not work)