Ole Sweetie-Pi watched me while I was taking a picture of these burgers. He wrinkled his nose in disdain and asked, "Getting desperate, Dearie? You're now taking pictures of hamburgers?!"
Really, timing is everything. I'm standing there with the camera in my hand, contorting my body to get the best possible light and angle. I was becoming more and more frustrated because I can see the green cast being shed from the platter onto my food, and he says he says something infuriating. So, I do as I always do, I "uh huh" him and then pretend not to hear anything more.
I'm not a real big fan of beef, but every now and again I absolutely crave a really good, thick and juicy, genuine beef, hamburger. Most of the time, I like my burgers about as plain as you can get them, just minced beef and a little salt and pepper. And they have to be cooked all the way through. No thrills, no frills. I only want ketchup. No cheese, no lettuce, no secret sauce, no mayonnaise, no pickles, no onions, no tomatoes. I'm talking bare bones here. I don't even want seeds on my buns. Yes, sirree, they are plain and boring. Little did Ole Sweetie-Pi realized that when he quipped his witty observation that these weren't just my normal Plain Jane burgers.
His expression markedly changed after his first bite of these Chili Beef Burgers with Mustard Butter. The surprised look of approval and smile said it all.
Barbecued Chili Beef Burgers with Mustard Butter
(adapted from Favorite Meat Recipes by the Confident Cooking Promise of Success)
1 pound ground beef
1 large onion, grated
1/4 cup fresh parsley, minced
1 1/2 cups breadcrumbs
1 egg, beaten
1 tablespoon milk
1 tablespoon malt vinegar
1 tablespoon tomato paste
2 tablespoons soy sauce
1 tablespoon chili sauce
1-3 teaspoons dried oregano
Place all ingredients in a large bowl, and using your impeccably clean hands or a sturdy spoon, combine well. Cover bowl with plastic wrap and place in refrigerator for 2 hours.
When ready, take bowl from refrigerator and shape the mixture into burger sized patties. Place the patties on lightly oiled grill or cast iron grill plate or heavy duty fry pan. Cook about four minutes each side, until nicely browned and cooked through. Serve with mustard butter.
1 stick (1/2 cup) butter, at room temperature
2 tablespoons sour cream
2 tablespoons mustard
Place all the ingredients in a small bowl and beat until combined. Set aside for a half hour or so to allow the flavors to meld and ripen.