A Better Burger

I actually have this filed as ‘Best! Burgers’ – and the recipe is based on Craig Claiborne’s ‘Ultimate Burger’ recipe – but calling something ‘Ultimate’ or ‘Best’ tends to set off some folk, so…

Surely ‘Better’ is a nice name, no?

I prefer a mixture of ground beef and ground pork – our markets call it meatloaf mix – but feel free to use all beef, or mebbe toss some ground lamb into the mix for a little sumpin’ sumpin’ extra.

•1 lb meatloaf mix – or ground beef
•1/8 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1 tsp dried parsley
•1 tsp Worcestershire sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp Sherry Peppers Sauce*

•2 tbsp butter
•1 whole sweet onion, sliced
Arby’s Sauce (or barbecue sauce)

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

For the burgers, whisk the salt, pepper, parsley, Worcestershire, Sherry Peppers, and hot sauces together in a bowl, then add the ground meat and mix well.

Form into burgers and grill or fry in butter as you prefer.

White your burgers are grilling or cooking, melt the butter in a large pan, then add the sliced onion, tossing to coat.

Cook over medium high heat for about five minutes, until the onion is tender, then stir in Arby’s Sauce (or barbecue sauce) – mebbe 1/2 cup or so – and toss to coat.

Reduce the heat to low and cook, stirring often, until the sauce has reduced and the onion is well and truly coated with sauce.

Assemble your burger.

We grilled, then added some cheese to ours and served them on lightly toasted buns slathered with Aioli, and topped with the onion, sliced pickles, and a dab o’ Zippy & Sweet Mustard.

It really is a better burger!

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