Recipe
February 27, 2009
The Ultimate Burger Recipe
Step 1: Break up the two meats onto a platter, mixing the varieties, in a single layer. Don’t overmix at this point or meat will toughen. Set aside.
Step 2: In small bowl, blend mustard and wine. If desired, beat an egg into this mixture (this will help the patties keep their shape). Drizzle wine mixture over meat. Sprinkle with salt and pepper. With as little mixing as possible, combine all ingredients.
Step 3: Form eight 3/4″ thick patties (or 6 if you want a thicker burger), packing mixture together tightly. Cover and chill for at least one hour or overnight (allowing patties to “set” in the refrigerator also helps them retain their shape) before barbecueing or pan frying.
Watch Jennifer Low prepare this hamburger recipe in Video: The Ultimate Burger.
Directions
Yield:
Step 1: Break up the two meats onto a platter, mixing the varieties, in a single layer. Don’t overmix at this point or meat will toughen. Set aside.
Step 2: In small bowl, blend mustard and wine. If desired, beat an egg into this mixture (this will help the patties keep their shape). Drizzle wine mixture over meat. Sprinkle with salt and pepper. With as little mixing as possible, combine all ingredients.
Step 3: Form eight 3/4″ thick patties (or 6 if you want a thicker burger), packing mixture together tightly. Cover and chill for at least one hour or overnight (allowing patties to “set” in the refrigerator also helps them retain their shape) before barbecueing or pan frying.
Watch Jennifer Low prepare this hamburger recipe in Video: The Ultimate Burger.