Burgers are a cookout classic – everyone from kids to adults love them, in part because you can build ’em however you like. Too often though, they’re dry and flavorless – more like charred hockey pucks than juicy beef patties. That’s in part because people tend to press down on the patties with a spatula, which unless you’re making smash burgers, is a major no-no. We’ve turned to incorporating a binder, a method traditionally used in meatloaf and meatball recipes, to ensure a tender, flavorful, and juicy patty, every time. In addition to adding a binder, a generous seasoning of a garlic and pepper-based rub give these burgers bold flavor that pair with just about any topping you can dream up!
Ultimate Garlic Pepper Burgers
For the Burgers:
- 1 egg, beaten
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tbsp garlic and pepper based seasoning, like Back of the Yards Garlic Pepper Rub
- 1 lb 80/20 ground beef (more fat = more flavor and a juicier burger. trust us.)
- kosher salt for seasoning, if the seasoning blend you have is salt-free.
- Romaine or Iceberg Lettuce
- Thinly Sliced Onion
- Cheese (We like Sharp Cheddar or good ol’ American)
1. First, form the burgers. Lightly whisk egg, Worcestershire sauce, dijon and seasoning blend together in a large mixing bowl. Crumble in the ground beef and gently combine, being careful not to over-mix the meat. Form beef mixture into four 4 ounce patties, creating an indent with your thumb in the middle of each burger to help them keep their shape on the grill. Set aside on a plate in the refrigerator until you’re ready to grill.
2. Preheat your grill to medium. Scrub grates clean using a balled up piece of foil and a pair of tongs, then quickly go over grates again with a paper towel drizzled with vegetable oil. Once you can comfortably hold your hand over the heat for about five seconds, it’s at medium. Place the burgers on the grill and cover, cooking for four minutes.
3. Uncover grill and flip using a metal spatula, being sure not to press down on the patties when doing so, as they’ll release all their juices and dry out! Grill for another three minutes covered for medium, adding cheese at this stage if using. Remove the burgers to a plate and tent with foil until ready to serve with the buns and toppings.