Daddy Burger, with recommended condiments
When we make burgers in the Burnt My Fingers household, we make Daddy Burgers. Enjoyed by over two generations. The ingredient list is fixed but the proportions are approximate; vary to suit your taste. (As written, the recipe is conservative with the mix-ins; we generally add more salt, onion, Worcestershire and pepper.) When you’re done the raw product should taste so good you want to eat it uncooked, like steak tartare. Makes 4 daddy burgers.
Ingredients:
1 lb ground beef: chuck, 85% from supermarket or your own grind
1/3 c dried minced onions, reconstituted with 1/3 c water or beer
1 ½ T Worcestershire sauce
¾ t Kosher salt
½ t ground black pepper
Recommended condiments:
Sharp cheddar cheese, melted on top
Yellow mustard
Texas-style barbecue sauce
Raw sweet onion, sliced
Sliced dill pickle
Daddy Burger, before cooking
Method: mix raw ingredients by hand; taste for seasoning. Shape into ¼ pound patties and grill or griddle to your liking, perhaps with melted cheese on top. Serve with Whole Shabang Potato Chips or equivalent and one of our many coleslaw recipes.
