The typical beef burger gets infused with loads of flavour, thanks to a bit of Italian sausage and your favourite chilli sauce. If it's not BBQ weather, simply cook in a pan or under the grill.
More chilli sauce may be used as desired; I generally almost double the amount, which makes a very moist burger, but it also falls apart easily.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
***UPDATE*** Chili sauce is like ketchup (NOT spicy thai chile sauce) - I always find it with the ketchup, usually on the top shelf and there is typically only one or two kinds (heinz and store brand) - it tastes like ketchup but is a little thicker - hope you have better luck with it this way! I can imagine that with taco sauce it would give it a totally different flavor (and texture, as taco sauce isn't as thick ) I don't feel like I can give this a star rating because I submitted the recipe - but I think it's delicious, and allrecipes makes you give a rating, so 5 stars I usually add a little bit of minced garlic to the mix, as well, and extra chili sauce (it tends to fall apart with too much, though, so watch out ). The chili sauce is good even with just beef (or even ground turkey) if you don't have sausage. Be careful not to overcook, though, because the meat will stay red due to the sauce. Use a meat thermometer if you want to make sure it's done, or just grill as you would any other burger. - 30 Jan 2006 (Review from Allrecipes US | Canada)
Wow - I loved this recipe! It satisfied everyone - from the big meat eaters to the people who aren't even big on red meat. I made this for a family BBQ becuase I wanted something different than just a hamburger. I used ground italian TURKEY sausage instead of regular and it worked great. With the help of the Chili Sauce, the burgers were unbelievably moist and I got rave reviews. Thanks for the recipe - I will make this again and again! - 30 Jun 2007 (Review from Allrecipes US | Canada)
This recipe is awesome! Impress your friends with this one. I usually add a little garlic, too. - 07 Jul 2005 (Review from Allrecipes US | Canada)