If you want to make a great hamburger, you’ve got to respect the medium, just like with making a painting or even riding a motorcycle. Fail to do so and it could bite you in the rump roast. That was the thinking behind this steakburger idea: treat some 80/20 ground beef as you would a steak, only with bread condiments. It’s still a burger, after all, and standards have to be met.
Usually when I make a steak I keep it simple: salt pepper, and some quality time marinating in Worcestershire sauce. I did the same here with the patty but added in some saute that I thought went along with what some people like to put on steak at a steakhouse. This recipe was a big hit and is definitely coming back for an encore later!
Latest posts by Mark Masker (see all)
- 505 Southwestern Rolls Out New Red Salsas - 10/27/2020
- Traeger Grills Election Campaign – Right Wing, Left Wing…Mmmm Wings - 10/21/2020
- How Did Chile Peppers get to New Mexico? - 10/20/2020