2 Pounds Lean Ground Beef (I like ground sirloin or chuck)
1/2 sweet onion - chopped finely
1/2 cup shredded cheese (I like to use the Mexican blend of cheese or Colby Jack)
1/3 cup Panko breadcrumbs
1 envelope dry onion soup mix (1oz)
1/2 cup mayo - can substitute with an egg
1 garlic clove (minced) - I use Dorot frozen crushed garlic cubes from Trader Joes - I am also someone who believes if a recipe calls for 1 garlic clove, I will use at least 2...can there ever really be enough?
1 tsp soy sauce
1 tsp Worcestershires sauce
Freshly ground pepper to taste
some optional items some may like to add: dried oregano, crushed red pepper, diced jalapeños, A1 sauce, 6 small cubes of butter (grass fed)
add the above ingredients to a large mixing bowl a large mixing bowl and mix using your hands.
optional, but I highly recommend: cover mixing bowl and put back in the refrigerator overnight (so, prep this the day before) - this really helps the flavors meld with the meat
once ready to make, press the meat down into the bowl to create a flat surface on the top. use a knife to cut and divide the meat into equally sized portions - each one will be a little over 1/3 pound.
Set out a baking sheet, lined with either wax paper or foil, to stage the patties. I recommend shaping the patties to be just a little larger than the buns you're using. Pro Tip: use a spoon to press a divot in the center of each patty to help prevent them from rounding too much.
rub the top of each patty with olive oil
Pre Heat the grill or a skillet to medium heat - I actually prefer to pan fry these to get a nice char on them.
For thicker patties: grill or fry for 3-4 minutes per side until desired doneness
For thinner patties: fry in the skillet for 2 minutes per side, or until desired doneness
optional: top with your favorite cheese about 1 minute before removing from heat
Add to your favorite buns, add your favorite toppings and enjoy.
Buns: Trader Joe’s Everything Ciabatta Rolls - if you haven't tried them, you're missing out! These are a great option for hamburger buns - they are a little dense, but the flavor and texture are amazing. I toast them and then build my burger on them!
Another favorite pro tip: after forming the patties, create a hole in the center of the burger and fill with a small cube of butter, then fold the meet back over it. This buttery filling will keep the burger incredibly juicy and flavorful. My friends have nicknamed my burgers "Robs butter burgers"
*some images were use used from A Spicy Perspective (https://www.aspicyperspective.com)
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