Rich’s mom was coming for a visit, and she had requested a taste of my newly created Pub Burgers for dinner one night. Since I really quite like them, and Rich had yet to try this new take on seasoned burgers (he’d been away on bidness when I tossed the first two batches together), I happily agreed put some together, and we decided to hope for decent weather so that these pub burgers could be cooked on the grill, instead of on the stove as my earlier versions were.
But first, I had to make the sauce…
Westboroughshire Sauce, of course; my own take on Worcestershire sauce. It’s pretty simple to toss together if you have the proper ingredients, but not to worry, Worcestershire sauce will work just fine if you don’t.
•1 to 1-1/4 lb ground beef
•1/2 cup bread 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
•Sliced or shredded Gruyère cheese
*Or Worcestershire sauce.
Combine the sauce with the egg and seasonings in a large bowl and whisk to blend well.
Stir in the bread crumbs until they are nicely blended with the egg, sauce, and seasonings.
Now, for the messy part.
Sorry to say, I don’t think I have found a good way to combine the beef with the bread crumb mixture without using your bare hands. Yes, some folk swear by the “plastic bag wrapped hands” method, but I’ve always found that to just be a waste of perfectly good plastic bags, since I still need to use my bare hands to complete the job, and, of course, remove any residue from the bags to add to the mixture in the bowl.
However you choose to do it, combine the ground beef with the seasoned breadcrumb mixture until well blended, then stash in a covered container in the fridge and allow to rest for two hours or up to overnight.
When ready to make your pub burgers, shape the beef into four patties (I pack mine into a three inch or so ring form) and set aside to grill or pan fry.
Cook or grill the burgers for about four minutes per side for medium well, then pull off of direct heat, add the cheese, cover the pan or close the grill, and let ’em rest for a few minutes so the cheese can melt.
Serve with your preferred toppings on lightly toasted rolls – I like mine with a bit of mayonnaise, yellow mustard, ketchup, sliced sweet onion, and zippy ginger pickles on top.
In truth, Rich thought these were just okay, but that’s fine, I can make plain and these pub burgers for a gathering, and just make a batch of the pub burgers to enjoy myself when he’s on the road.
And even if I don’t get around to making and eating four pub burgers on my own, the remaining spiced beef is pretty darned nice cooked and crumbled and used as a ‘za! topping along with asparagus. Check out that option, here.
And enjoy your pub burgers.