Sourdough bread and sautéed onions turn plain burgers into something special.
Tips for great hamburgers:
- Although low-fat ground beef may be preferable for some recipes, for the juiciest burgers choose ground beef with at least 20% fat content.
- Be careful not to manipulate the ground beef any more than you have to, since compacted ground beef will not be as tender. Handle as little as possible and don’t compact the meat when forming the patties.
- Season the patties just before cooking. Adding salt when you make the patties, whether alone or in seasonings, draws out the moisture and can result in dry burgers.
- Resist the urge to press all the delicious juices out of the patties while cooking. We’ve all seen the mouthwatering images of juices running out of a patty as it is pressed with a spatula, but that is exactly what you don’t want. Place the patties over heat and leave them alone until it is time to turn them.
Sourdough Patty Melts
- 1 ½ lbs ground beef
- 1 Tbsp. Montreal Steak seasoning
- 12 slices sourdough bread, toasted
- 6 slices cheddar cheese
- 1 large onion, sliced into rings
- 6 Tbsp. mayonnaise
- Oil as needed
- Mix seasoning into ground beef and shape into 6 patties and cook in a skillet until done.
- Sauté onion in a small amount of oil until browned.
- Assemble as a sandwich.