Our friend Miranda made the best burgers recently and she shared her secrets with me. The burgers were savory and delicious, with the distinct flavoring that comes from dehydrated onions – which I love in a burger – probably from having worked at McDonald’s at the age of 15.
In addition to the great quality of their own farm-raised beef, here is what she does:
- For every 2 pounds of ground beef from French Broad River Cattle Farms
- Add 1 envelope of dry Onion Soup Mix
- 1 Tablespoons of Rustic Herb (from Tastefully Simple)
- Several tablespoons of A-1 Sauce, to taste
- And a “loving amount” of Worcestershire (about ¼ cup)
- Salt & pepper, to taste (keeping in mind the soup mix has quite a bit of salt)
Combine ingredients and form into patties, well in advance; refrigerate until ready to grill. When forming patties, make the center of the burger a little thinner than the edges of the burger, because the center will plump when cooking on the grill and so it will turn out an evenly shaped burger patty after cooking. For heaven’s sake, don’t over-cook the burgers – and NEVER press down on the burger patty while it is on the grill, which will squish all the good juices out of the burger! Cook for 3 minutes on one side, turn over and cook for another 2 to 3 minutes. Add cheese to top of the burgers, then remove and let the burgers rest for a moment before serving.