City Palate

The Harvest Issue - September October 2017

Classic Dadburger Deluxe
Jul/Aug 2009
This recipe will feed a crowd, or four teenagers. You can easily halve the recipe. If your kids are like mine and don’t like bits of onion and garlic in their burgers, substitute 1 t. each of granulated onion and granulated garlic for the fresh variety.

Burger Mix
6 lbs medium ground beef (or half ground beef and half ground pork)
1 medium onion, finely chopped
1 head roasted garlic, cloves squeezed out and mashed with a fork
1 T. toasted sesame oil
2 T. dark soy sauce or Worcestershire sauce or a combination
1/2 t. freshly grated nutmeg
1/4 t. cayenne pepper (or more, if you like more heat)
Lots of freshly ground black pepper
2 eggs
1/2 c. cold water

To Finish the Burgers
Your favourite barbecue sauce
12 to 16 cheese slices (optional)
12 to 16 good, toothsome buns

Line a cookie sheet with waxed paper. Gently mix the burger ingredients together with your hands in a large bowl. Wet your hands in cold water before you form the mixture into portions the size of tennis balls. Flatten them into burgers and place them on the cookie sheet. Each burger will be about 1/2 lb. before cooking. Place the burgers in the freezer for an hour to firm them up.

Preheat your grill for medium heat and oil the grill. Take the burgers out of the freezer and grill them for 6 minutes per side, or until they are springy to the touch, glazing them on both sides with barbecue sauce. Top each burger with a slice of cheese for the last couple of minutes of cooking. Serve the burgers on buns with your favourite condiments. Makes 12 to 16 burgers, depending on how large you like them.

Meat