Hand-patty the burgers into 4 1/4″ 8-oz. portions. Season to taste with salt and pepper. Pinch 2 oz. of nduja sausage into 1/4″ small pieces. Going around one side of the patty, push 1 oz. of the nduja pieces into the burger. Turn the burger over and repeat the same procedure on the second side. Place in a storage container between parchment paper layers. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
1. Spray the inside halves of the top and bottom of the bun with cooking spray. Place the bun, oiled-side down, on a heated flat-griddle. Grill until golden-brown.
2. Place a nduja burger on a heated flat-griddle. Cook on both sides to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds.
3. Place the hamburger garnish on the left portion of a serving plate. Place the bottom half of the bun on the plate next to the hamburger garnish grilled side up. Place the nduja burger on the bun. Lean the top half of the bun against the hamburger.
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