Surf & Turf Burgers

If using sausage links, squeeze the meat out of the casings and toss the casings — you want that loose sausage texture.

Combine the beef, sausage, oregano, salt, and pepper in a large bowl. Mix gently with your hands just until everything's distributed — don't overwork it or you'll end up with dense, tough patties. (Look, treat this meat like you're handling fresh fish — gentle hands make all the difference.)

Form into 6-8 patties, making them slightly wider than your buns and about 3/4 inch thick. The sausage fat will cause some shrinkage, so err on the generous side.

Get your grill medium-hot — you want a good sear without charring the outside before the inside cooks through. Grill for 4-5 minutes per side until the internal temp hits 160°F. (The sausage needs to be fully cooked, so don't treat these like you would a pure beef burger where medium is fine.)

Let them rest for a couple minutes, then serve on toasted buns with whatever makes you happy.