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Samburgers

Samburgers

1 ¼ lb. ground beef (that extra quarter pound is absolutely essential; if you don’t have it, your burgers will fall apart when you try to cook them.)
3 Tbsp. A1 sauce
1 Tbsp. Dijon mustard
½ tsp. Kosher salt
¼ tsp. pepper
2 cloves minced garlic
¾ tsp. dry oregano
1 Tbsp. dehydrated onion

Combine ingredients. A word about ground beef–when I’m just cooking for us, I usually use 93% lean ground beef because, well, my thighs need all the help they can get. But if I’m cooking these for a crowd, I use 80% lean ground chuck for two reasons: 1) it’s cheaper and 2) it tastes better. Shhhhh. Don’t tell the diet police. Anyway, shape meat into patties. If you want big burgers (and who doesn’t??) a la Red Robin or Chili’s, shape into 4 patties. If you’re a burger pansy, shape the meat into 6 patties.

Grill for about 7 minutes on each side over medium (or until they’re as non-pink as you want them.)

While the burgers are cooking, you can get your fixins ready. Yes, I just said “fixins.” Me? Personally? I’m a purist. I like mayo (but I use light, in my defense…), ketchup, mustard, a leaf of Romaine or red leaf lettuce, a couple rings of red onion, a slice or two of tomato, and a few dill pickle slices if I have them. You can also (and I definitely think your should) toast your buns. I like to slice the buns open and spread them with a little butter and then you can either place them under the broiler in your oven or buttered-side-down on a hot skillet.

If you want cheese on your burger, place it on top of the burger while it’s still cooking (and has about 2-3 minutes left). When the burgers are done and the cheese is melty, place them on your toasted buns and then add whatever you want on top!


Recipe credit

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