Hamburger Deluxe
Hamburger deluxe mixes ground beef with a little ground lamb for a richer, more savoury patty. Cumin, Dijon, garlic and chipotle season the meat, while egg and rolled oats hold it together on the grill. Frequent turning, a tip the contributor took from a book on cooking science, is meant to keep the juices in. Smoked cheddar, browned onions and mushrooms, and cream cheese finish each burger.
Instructions
Melt the butter in a pan and cook the chopped onion and sliced mushrooms until they are lightly browned. Set them aside.
In a large bowl, combine the beef, lamb, egg, oats, garlic, oil, mustard, cumin, Worcestershire sauce, chipotle sauce or powder, salt and pepper. Mix until evenly blended, then let the mixture rest for 15 minutes.
Heat your grill to medium-high while the meat rests.
Divide the mixture into 4 equal balls. Flatten each by tossing it back and forth between your palms until the patty is about an inch thick.
Grill the patties to your preferred doneness, turning them every few minutes. After the final turn, lay the cheese on top so it melts.
Set each burger on a bun and top with the onion and mushroom mixture, a spoonful of sour cream and a thin slice of cream cheese. Add your favourite condiments.
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