I like to add a lil' bit of ground sausage to my BBQ burgers
Jimmy Dean in the gold package (like short fat hotdogs)
I do 2#s of 80/20 lean ground round or ground chuck,
from the butcher (even at Safeway here) never from the rack
& I mix in/add 1 package, I believe it's 1# of the ground sausage,
add about 1 tbsp of minced garlic, a lil' dash of lemon pepper
if you like it spicey, add a squirt of Tabasco
or use the hot sausage mix from Jimmy Dean, if you like
makes like 6 almost 1/2# burgers after cooked
Served over toasted loaded bagels
when I want to get real fancy I do like 'mini meatloaves' with some
1 egg & some toasted till dark sliced bagel
then 'diced really small' use about like a "1/4 cup"
(or crushed up saltine crackers, same amount for 3#s of ground meat)
added to the mix,
I add a lil' Extra Virgin Olive Oil, like 3 tbsp to the 3# mix, helps bind it a bit
& it's good for the Mediterranean diet, for those who care...
It helps makes the monster burgers 'like gourmet places',
it needs to be mixed & then let stand for a while
I do it like 2-3 or more hrs before cooking/BBQ-ing,
let it stand covered in the bowl, in the fridge,
then I grab a big handful (I have big hands) about a 6th of what's there
I make 6 burgers out of it (like 3/4"-1" thick before cooked),
then after cooked are like 'near 1/2 # burgers', a serious mouthfull
'optional' not necessary'
but I like doing it
I put it (handful of beef/burger mix) in a sprayed with Pam/butter flavored cooking spray
or a lil' extra Virgin Olive oil, in an old appr. 5"-6" round w/flat bottom
old Tupperware container I have from my dad's stash,
as a mold, I flatten it out inside to compress it some, then turn upside-down
& smack it on the cutting board, to get them out
re-oil the mold & repeat, so it looks neat/presentable...
I do a slice of red onion (I like red onions) on each like 1/8" slice full onion
thin sliced tomatoes, like 2 Bread & Butter pickles slices ea.
& shredded/sliced lettuce,
Iceberg lettuce works just fine, you can do Romane if you like it better
if you like cheese do a lil' pepperjack or sharp cheddar, goes well with the spices
it's really good with Asiago cheese if you can get sliced stuff
melted into it
Serve with spicey honey mustard & if you have put mayo on it (I don't use it)
I do Mirical-Whip Light or sweet salad dressing style Mayo
the sweetness of the ingredients & spicey flavor of the meat or mustard
works really well together, makes your mouth water, like a Mo-Fo
just don't over do it, with any of the mix...
don't over cook, keep an eye on it, 150* meat (pink is good, red not done),
cooking like at 375*, takes a bit they are thick
maybe salt &/or pepper to taste, I don't usually
makes for some mouth watering big ol' gourmet burgers
you'll thank me
...later on .....it's still only lunch time here. 
