Have you ever had someone ask you a question like, "If you could only eat one food for the rest of your life, what would it be?" Well my answer would be hamburgers. My husband teases me that I always get a burger when we go out to eat. I just like a good burger, a moist and flavorful burger. This recipe makes a good, moist and flavorful burger. It's best cooked inside (see notes below), so it's great for this time of year.
Recipe and photo from Little Miss Momma.
Best Burger Ever with Secret Sauce
- 2 lbs ground beef 85/15
- sesame seed buns
- ½ cup of grated Monterrey jack cheese
- ¼ cup BBQ sauce
- season salt to taste
- cracked black pepper
- onion powder
- ¾ cup of mayo
- ¼ cup ketchup
- ¼ cup relish
- 2 tablespoons worcestershire
- seasoned salt
- Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
- Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
- Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
- Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
- For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
- Assemble the burgers and serve with avocado, lettuce or your choice of toppings!
I also butter and toast the buns on a skillet Pioneer Woman style. Something about a sesame seed bun makes the burger seem more legit.
Many of you have had trouble with the burgers falling apart. For some reason, I have made these burgers many times and this has not yet happened to me. But for those who are experiencing this, here are a few of my suggestions. 1. I don’t ever put this type of burger on the grill because it is too moist and will fall through the grates–which is why I use a grill pan. 2. I wait to flip the burger until one side is very thoroughly cooked, so that it holds together better before flipping. 3. If you are worried about them falling apart still, perhaps use less BBQ sauce than what I have listed in the recipe (try 2 tablespoons instead). 4. Some commenters have suggested adding some bread crumbs. I hope these tips help. These really do have a yummy flavor, sorry for those having trouble.