Ingredients:
For the Burger
2 lbs Lean Ground Beef
1 tbsp Salt Free Steak Seasoning
2 1/2 tsp Garlic Powder
Salt & Pepper
Sauce
1/3 cup Mayonnaise
2 tsp Dijon Mustard
1 tbsp Sriracha
Assembly (*Suggested)
Burger Buns
Cheddar Cheese
Lettuce
Grilled Onions
Tomato
Method:
Using clean hands or a stand mixer fitted with a paddle attachment, mix together the ground beef and seasonings. Divide the meat into equally sized balls. I use an electric scale and usually get five 6.5oz patties. Hold the patties in your hands and using both thumbs press down the centre of the patty and rotate. Press down on the outer edge of the patty and continue to shape until they are about 1/2 inch thick. Sprinkle salt and pepper on both sides of the patty. Repeat for all patties and place on a plate lined with parchment paper, then into the fridge to firm up.
Meanwhile, prepare the sauce by combining all ingredients in a bowl. Taste to check the spice level. If too spicy, cut back on sriracha or add more mayonnaise.
Heat up a gas bbq and grill the burgers for about 3 minutes on each side, depending on the thickness of the patty. In the last minute of cooking, add a slice of cheddar cheese and close the lid of the bbq for it to melt. Heat up the burger buns on the grill along with some slices of onions.
Assembly: (*Suggested) Smear some burger sauce on the bottom bun, and place lettuce on top to prevent the bottom bun from getting soggy from the burger patty. Place the patty on top of the lettuce, add tomato slices and grilled onions. Smear a little more sauce and top with the other bun.
Serve & enjoy.
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