Slice the casing on the sausages and push the contents into a bowl.Add in the ground round.
Add fresh ground black pepper and ground sea salt to taste.
Squish it all up with your hands so it’s evenly mixed up.
Form the meat into big meat nuticles to get them all the same size then flatten them out. Put a dent in the top so they don’t puff up when they cook and end up rare in the middle.
Rub the grill surface with some oil (on paper towel with tongs).
Cook up the burgers till cooked through (juices run clear - minimum 165 degrees)…I use medium high heat – about 400 or so.