Very Good Hamburgers
July 25, 2011
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Franks® Red Hot sauce is perhaps best known as the basis for the original Buffalo wing sauce invented by the Anchor Bar in that city. And it is by far my favorite hot sauce, so much so that I buy it in a gallon jug to refill the smaller bottle I dispense it from. It is thicker with less vinegar and heat than Tabasco® making it, to my taste, a more balanced addition to ground beef for making a really good hamburger. Incidentally, the hamburger recipe on the Franks® label contains catsup which I think properly belongs on the bun, not in the burger. Try it and mine then decide for yourself which you prefer.
For about four hamburgers
- 1 pound ground beef, not too lean
- ¼ cup Franks® Red Hot sauce, original flavor
- 1 tablespoon fresh or dried minced onions
- Salt and pepper
- Thick buns, catsup, and mayonnaise to serve
Mix the hot sauce and minced onions into the meat. Form into patties and season with salt and pepper. Cook in a hot cast iron skillet, on a griddle, or on a grill for about 4 or 5 minutes on a side. The meat should reach an internal temperature of 160°, but no more.
While the meat is cooking lightly toast the buns. Spread with catsup and mayo. Add the burger and serve proudly.