Let’s review the week’s posts so far:
First, I turned some aging tomatoes into a very nice, zippy relish.
Next, I used some of that relish to make my own take on Worcestershire Sauce, a malt vinegar based condiment.
Today, I’m adding the Westboroughshire Sauce to some ground beef, egg, and other stuff to make pub burgers, and I may never go back to plain ole beef burgers again.
•1-1/4 lb ground beef
•1/2 cup Panko crumbs
•2 tbsp Westboroughshire Sauce*
•1 tsp garlic powder
•1/4 tsp dried shallots
•1/8 tsp salt
•1/8 tsp black pepper
•1/8 tsp Aleppo pepper
*Of course, you could use regular Worcestershire Sauce or, if you have any, Sherry Peppers Sauce.
Whisk the Westboroughshire Sauce together with the egg and seasonings in a large bowl, then stir in the Panko crumbs.
Add the ground beef and, let’s face it, there’s no neat way around it, use your hands to combine the meat with the crumb mixture.
Shape into a log, pop into a container, and stash in the fridge for an hour or two – overnight is fine – to allow the flavors to blend.
When ready to cook, shape the meat into patties, I got six, three inch patties out of this batch.
Warm a skillet over medium heat, then add the burgers and cook for five to seven minutes per side, until they are done to your liking.
Once the burgers are just about done, add some freshly grated cheese over the top, remove the pan from the heat, cover, and let rest a few minutes to melt the cheese.
Serve as you will.
I had mine on a toasted bun with mayonnaise (Sriracha Aioli would’ve been good, here, t00), ketchup, mustard, a bit of torn Romaine, and some grape tomatoes.