This is the best home-made hamburger we have made to date. We have stolen some ideas from Czech food- the Czechs have a dish called Carbonatke that is really good burgers, breaded, and cooked in a skillet with oil.
Mix the following in a bowl- by hand is the only way:
- 3 (or 4) to one, Ground Chuck to Ground Sausage: an easy set-up for a few burgers: 3/4 lb Chuck, to 1/4 lb Sausage;
- Purple Onion, diced (at least a half onion per pound of meat);
- Flat Leaf Italian Parsley (1/4 cup per pound of meat);
- Fresh Oregano (heavy pinch per pound of meat); if only have dry, use a pinch;
- Garlic- generous (2 cloves per pound of meat);
- Dijon Mustard (1/2 tblspn per pound of meat);
- Bread Crumbs (one tblspn per pound of meat);
After you have mixed the meat well, form patties at least 1/2 inch thick. (for Bistro style thin burgers, try our Bistro Burger recipe).
The patties store very well, so they can be wrapped at this point and refrigerated, packed for a trip, or cooked right away.
For Grilling: place on an oiled grate over a hot fire until blackened, turn and repeat. They should come off the grill black all the way around and cooked in the middle (not burned, but not at all bleeding). Since you have pork (ground sausage) in this recipe, it is imperative that the burger be cooked at least to medium well.
For Indirect Bar-B-Q, off-set the patties away from a mellow fire, put the lid in place with the vents over the patties, and slow cook- turning once only.
For a Skillet: the choice is yours on heat and timing- only turn once, and cook at least to medium well.
Inside temp: 155°F; 68.3°C
Slow Down and Cook 