Building a Better Burger

Everyone, it seems, has a secret burger recipe that makes theirs the best by far; and then they go and share it everywhere.

Me too.

I am not gonna claim that this is the ne plus ultra of burgers. But it may just be approaching that status.

Craig Claiborne’s ultimate burger featured butter, lemon juice, hot sauce and Worcestershire sauce.

Actually, quite a few folk add Worcestershire, and some add egg and cracker crumbs; which brings us to this tasty test run.

If you recall our current fave Glazed Salmon, I have been thinking that the actual glaze might could work well on much more than just salmon. Like… pork chops. And chicken.

And then, I got to wondering… burgers?

You know what? Works a treat!

•1 large egg, lightly beaten
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce
•1 tbsp sweet chili sauce
•1 tbsp brown sugar
•1 tsp paprika
•1 tsp parsley
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 cup Panko or crushed cracker crumbs
•2 lb ground beef (or meatloaf mix)

Note: I used gluten-free Panko crumbs, and these were nice burgers, but I am thinking that next time, I’m gonna go with cracker crumbs – like Ritz, or mebbe Chicken in a Biscuit.

Combine the  egg with the hot sauce, chili sauce, brown sugar, and seasonings together in a mixing bowl, then stir in the Panko or cracker crumbs.

Let rest for five or ten minutes to let the crumbs soak up some of the liquid, then add the ground beef and mix well by hand.

Form into balls, then press down to form patties. Use a spoon to press a hole in the center of each patty – this will help insure the patties don’t puff up during cooking.

Layer the patties between sheets of wax paper and stash in the fridge for an hour or so before cooking.

When ready to cook, heat your grill or a large skillet to medium.

Add the patties and cook for three or four minutes per side. I added sliced sweet onion after flipping the burgers.

Once both sides have been nicely browned, remove from the heat and add sliced cheese of your choice – my husband prefers Velveeta for burgers – then cover the pan (or grill) and let rest for a few minutes, until the cheese has melted.

Serve as you will. Arby’s Sauce is nice.

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