Perfection, thy name is burger.

I broke away from the standard omelette/fried chicken choices for Sunday lunch and made my favorite burgers instead.

Perfect Burgers

1 lb. ground chuck
1 lb. ground sirloin
2 lb. ground beef
1 large egg
1 medium yellow onion
¼ cup Dales* Steak Sauce
1 stick butter
1 Tbsp. Ivy & Devine Coffee Rub


Prep
Cut butter into eight pats. Finely chop onion. Combine meat, egg, onion Coffee Rub and steak sauce in a large mixing bowl and mix with your hands until uniform. DO NOT over work your meat mixture. The friction and the heat from your hands will break down the bits of fat that give the hamburger its flavor. Form a ball with 1/8 of the meat mixture (1/2 pound each) and insert a pat of butter into the center of the ball. Fold the meat around the butter and form into a patty. Repeat this seven more times.

Cook
Cook on a grill or in a large iron skillet until done. Check that the internal temperature at the center of the burger is 150 degrees. Cooking times will vary according to the thickness of your burgers so worry more about temperatures and less about times. DO NOT press your burgers with a spatula while cooking. Doing so makes them loose the juices inside of them and makes them dry.

Plate
Serve on a good, sturdy bun with all the fixins.


Bon Appetit!
~Tom