1 lb. ground beef (80-90% lean)
1 TBS water
2 TBS barbeque sauce
½ tsp salt or steak seasoning*
¼ tsp pepper
1 tsp Dijon mustard
1 egg
¼ cup dry breadcrumbs
1/8 cup finely chopped white onion (optional)
Directions
Mix the egg, water, mustard, barbeque sauce, salt, pepper together in a bowl with a whisk or fork till smooth. Add the breadcrumbs and whisk. Then add the ground meat and mix gently with a wooden spoon till it holds together.
Make 3 - 4 patties per pound of meat. Each one is about 4-5 oz. Make a ball and then press flat to about ¾ “ thickness. Handle gently. Make an indent in the centre. This prevents the burger from puffing up in the middle when cooking.
Barbeque on med-high heat for about 4-5 minutes per side. Turn once and do not move them once they touch the grill till you’re ready to flip them. (Otherwise they’ll stick).
Do not press them while they are cooking. (They’ll dry out).
Top with sliced cheddar cheese. You can add salt & pepper before serving.
Serve on toasted buns with a side of pickles and potato salad or chips.
* the Keg Spice is good, or any other steak spice.
You can also use veal or chicken.
No comments:
Post a Comment