MY KINDA BURGER
lbs. ground beef chuck (20% fat) tbsp. Dijon mustard large egg yolks tbsp., plus 1 tsp. capers, chopped tbsp. chopped shallots tsp. Worcestershire sauce tsp. black pepper extra-large buns 1. In bowl, combine first 7 ingredients and ⁄2 tsp. salt.
Divide into 4 patties.
2. On grill or grill pan over high heat, grill burgers 4 min. per side for mediumrare or to desired doneness. 3. Toast buns. Top with burgers. Serve with ketchup, lettuce, tomato, pickles, blue cheese and special sauce,* if desired.
In bowl, whisk ⁄2 cup mayo, 1 tbsp.
1 chopped shallots, 2 tsp. ketchup, 1 tbsp. pickle juice, ⁄2 tsp. smoked paprika,
⁄4 tsp. garlic powder
1 and ⁄4 tsp. hot sauce.
PER SERVING: 629 cal,
64g protein, 32g carbs, 1g fiber, 6g sugar, 26g fat
Use leftover special sauce as a dip for chips or fries.