BEST BASIC BURGER
You can make this burger with all ground chuck or a combination of chuck and sirloin. My “house burger” is a mixture of chuck and sirloin enhanced by Worcestershire sauce and dry mustard, which make the burgers taste meatier. You also can prep the burgers up to a day ahead and keep them refrigerated until ready to grill. Preparation time: 20 minutes Makes: 6 servings
1 lb (454 g) ground chuck 1 lb (454 g) ground sirloin 1 tbsp (15 mL) Worcestershire sauce 1 tsp (5 mL) mustard powder Kosher salt and ground black pepper Olive oil Buns, to serve Condiments and toppings, as desired
1. Heat the grill to medium. 2. In a large bowl, combine the chuck, sirloin, Worcestershire, mustard powder, ½ tsp (2.5 mL) salt and ½ tsp (2.5 mL) pepper. Use a fork to carefully and gently mix just until well combined. Do not overmix.
3. Gently divide the meat into 6 mounds, then shape each into a patty. Use your thumb to create an indentation in the centre of each patty. Lightly brush each patty all over with olive oil.
4. Make sure your grill’s cooking grate is clean of all debris. Add the burgers and grill until the meat is no longer pink, for 8 to 10 minutes, turning once halfway through grilling time. If making cheeseburgers, top each burger with cheese after you turn it. Let the burgers rest for about 5 minutes then serve on buns with condiments and toppings as desired.