This is a hamburger recipe with a little punch. For so many years, a hamburger on the grill was just that. Hamburger from the supermarket pressed into patties with a little salt and pepper. While they were good, they weren’t great. There had to be a way to punch the flavor up just a little. So here is the recipe we use here on Glen Road that combines several ingredients that make the patty taste great. It may not have been posted for use over Memorial Day, but we have the rest of the Summer. We call this recipe our ‘Not So Ordinary’ hamburger.
- 2 pounds ground chuck
- 1 pound ground sirloin
- 1/2 cup seasoned dry seasoned bread crumbs
- 1/4 cup steak sauce (use your favorite)
- 1 tablespoon Dijon mustard
- 3 extra-large eggs
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 8 to 10 hamburger buns
- Your favorite fixings, for serving
Carefully mix the meats, bread crumbs, steak sauce, mustard, eggs, salt and pepper with the tines of a fork, but do not mash them. Combine them so that the meats and ingredients mix together well, but the meat is light and not packed together. Lightly form hamburger patties and press lightly into shape.
Prepare a charcoal grill.
Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes.
Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger in each bun, plus your favorite fixings, if desired, and serve.
The addition of the steak sauce and Dijon mustard give the hamburger the kick we were looking for in the burger. Bread crumbs and the eggs help keep the meat moist. So why go for ordinary hamburgers when you can go for extraordinary? Give our ‘Not So Ordinary’ hamburgers a shot. What did you cook this Memorial Day weekend?