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!
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