Daddy Burgers

Ingredients

Super moist, super easy and delicious burgers to cook in the oven, in a stovetop skillet or on the barbeque.  Patties can be made ahead of time and frozen for later use, or transported in a cooler to a picnic, boat or campsite.  So-called because this recipe was invented and is made regularly by one of our favourite C@H daddies.  Serve with equally fast and easy  Oven Wedgie Fries and Weeknight Salad.  Makes seven 1/2 cup burgers weighing approx 1/4 lb each.

• 1 1/2 lbs lean or extra lean ground beef
• 1/4 cup fine bread crumbs (unseasoned) or crushed plain or savoury crackers as preferred. crumbs of any sort are optional, but do help hold the patty together for easier handling and/or transport.
• 1/2 cup ketchup (we use homemade heirloom ketchup)
• 1 medium egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoons DM BBQ Spice & Rub  (or other brand)
• 1 tablespoon olive oil
• salt and pepper (we use DM Peppercorn Medley with Smoked Salt)

Methodology

The small amount of olive oil (healthy by comparison to animal fat) somewhat makes up for the shortage of fat found in lean and X-lean ground beef.

Mix all ingredients together in a large bowl until well incorporated.  Divide mixture evenly into seven 1/2 cup portions.  We use a stainless steel 1/2 cup measuring cup with a handle - press the meat mixture in lightly and then turn the thick pattie out on to parchment.

Flatten each patty to desired thickness, keeping in mind that thickness determines cooking time and to be safe, internal temperature must reach 71°C (160°F), then make a thumb-print indentation in the centre of each patty (bottom right), so that the centre cooks more quickly and evenly than it would otherwise.

Bake patties in the oven, on a cookie or other rack placed on a sheet pan with sides (to prevent run-off in to your clean oven), on a barbeque grill, or in a stovetop skillet.  We put a sheet of foil, shiny side up on the sheet pan, as this reflects heat back up to the patties from the bottom - decreasing cooking time.

Cooking time varies according to thickness. Check internal temperature. 

Submitted by:

C@H Kitchen