Heady as a burger can be. Really. If you don’t believe me, then try it! You will not regret a single morsel of these rich patties.
So what is a patty any way. In our beloved Joy of Cooking, it’s sandwiched between the recipe for a traditional hamburger and the recipe for meatloaf. The patty is thus a cross between the two, namely an egg and breadcrumbs thrown into the hamburger mold. Voila!
IMPORTANT: DO NOT SKIMP ON THE QUALITY OF YOUR INGREDIENTS FOR THIS ONE!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- 1 tablespoon minced garlic
- 1 tablespoon minced parsley
- 1 tablespoon grated cheddar
- 3 tablespoons Oktoberfest Beer
- 1/2 tablespoon horseradish, unadulterated, but prepared
- 3 tablespoons oats, I know! Nuts!
- 3 tablespoons German rye bread crumbs, throw a slice into your blender to make crumbs
- 1 egg
- a dash of nutmeg
- salt & pepper to taste
- 1 pound ground grass-fed, pasture-raised beef, thawed if previously frozen
- Preheat oven to 350. Mix all ingredients together in the bowl, adding the beef last. Bobby says you want to handle the meat as little as possible – in which case, I follow his lead. Mold the patties and set aside on a cutting board or plate. Heat a thin layer of olive oil in your iron skillet or all-metal pan (this will go into the oven). Add the patties and sear both sides until they are a rich brown.
- Then, move your skillet to the oven and cook until desired (medium rare, medium, etc.). You can check by slicing one in half.
- These were so sensational that we ate them sans buns and all the usual burger decorations. We dipped a few bites into a nice dijon mustard (Annie’s brand), but just a few!
- Wait till I tell you about the salad that went along with this king of a burger! Just wait..
Allergens: dairy, eggs