Like these burgers, for instance.
Almost everyone enjoys a good burger, but these are different.
This recipe is for French-style burgers, and apparently the French like to put all of the condiments into their burgers as opposed to on them.
I may not be French, but I agree they are fantastic and really only need a fresh bun--and a slice of cheese if you are inclined.
So fire up your grill, or plug in your George Foreman and let's get busy. You won't be sorry!
makes 12 to 16 burgers
(you can freeze these burgers-uncooked-tightly wrapped, for up to 2 mo.)
2 Tablespoons butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 Tablespoon ketchup
2 eggs
1 finely chopped tomato
2 teaspoons chili powder
1 Tablespoon Worcestershire or Johnny’s Au Jus sauce
1 teaspoon Dijon-style mustard
Salt and Pepper
4 pounds extra-lean ground beef
Fresh buns
Sliced cheese & lettuce leaves, if desired
In a skillet, melt butter. Add celery & onion and saute until tender.
In a large bowl, combine: eggs, celery, onion, ketchup, tomato, chili powder, Worcestershire & mustard. Mix well. Add beef and blend well, but don't over handle as that tends to make burgers dry.
Shape into 12 to 16 patties, depending on size & thickness you like.
(at this point they can be tightly wrapped and frozen)
Grill 4 to 6 inches from coals for 9 to 14 minutes--turning once while cooking.
Serve on grilled, buttered buns with sliced cheese and lettuce.
