Authentic Cajun Hamburgers

This recipe is being posted for ZWT II & my source is cookinglouisiana.com. I love the intro! ... "Here in South Louisiana we're always taking the usual & making it unusually good. Homemade hamburgers are subject to this treatment! We'll twist this one up some & see if we can make our taste buds smile the Cajun way!" (Time does not include refrigeration time)

• Ready In: 30 mins
• Serves: 6
• Yields: 6 1/2 lb hamburgers

Ingredients

• 2 1⁄2 lbs ground beef
• 1⁄2 lb pork sausage (homemade)
• 1  teaspoon Worcestershire sauce
• 1  tablespoon  steak sauce (optional)
• 2  tablespoons catsup (or BBQ sauce)
• 3 -4  dashes  louisiana hot sauce
• 3 -4  drops  liquid crab boil concentrate
• 1  teaspoon garlic powder
• 2  teaspoons  creole seasoning
• 1  medium onion (minced)
• 1⁄2 medium bell pepper (minced)
• 1⁄4 cup water
• 2  large eggs

Directions

1. Remove sausage from the casing & combine both meats in a bowl. Add the remaining ingredients & mix well. Let the mixture rest in the refrigerator for at least 1 hr for seasonings to "work".
2. Form hamburger patties as usual & make them about 3/4" larger than the bun. The burgers will shrink, so doing this will give you a "bun-fitting" hamburger patty.
3. Cook hamburgers on high heat on ea side for about 1 minute. Then finish them on a med low heat till done (An internal temp of 160F is recommended by the USDA).
4. When done, spray them on both sides w/a water mist & sprinkle a little salt on them. Serve immediately.
5. If not serving immediately, put the patties in a pan w/only enough water to cover the bottom. Keep them covered so they don't dry out. Doing all of this will give you a slightly moister hamburger patty.