Best Little Burger

The Best Little Burger You Ever Ate

You often hear people say “less is more”, well the same is said in cooking. Many young aspiring chefs do not feel satisfied unless there are 13 or more components to their recipes. Personally, I do not subscribe to that theory and I personally feel that to be true with this simple yet delicious Hamburger Recipe. Keeping in mind that you are using the freshest ingredients possible.



Serves 8 x 4 oz. Burgers; 4 x 8 oz. Burgers

Best Little Burger

15 minPrep Time

10 minCook Time

25 minTotal Time


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All You Need

  • 2 lbs. Medium Ground Chuck, or a blend of meats (Personally I have had great success with equal parts freshly ground Short Rib and Brisket; or Sirloin and Short Rib; or even equal parts Beef, Pork and Veal) there are so many combinations to experiment and play with. Go Nuts!! (no nuts in the burgers though)
  • Salt to taste
  • Fresh Cracked Black Pepper, to taste
  • Dash of Tabasco
  • Dash of Worcestershire
  • 1 Whole Egg (per 2lbs. of meat)

The Fun Parts

  1. In a clean bowl, add the freshly ground meat(s)
  2. Lightly beat the egg in a separate bowl and add it to your meat mixture.
  3. Begin lightly seasoning the meat and egg with salt and pepper.
  4. Mix all the ingredients together well, but without over-working the mixture. Just enough so that it holds its shape when you form it into patties.
  5. (Note) Break off a small amount of the mixed and seasoned meat and cook it off in a frying pan or grill. Use this small sample to taste for seasonings, and adjust your mix as you deem necessary.
  6. Shape the meat into patties by weight (either by hand, or using a burger shaping tool).
  7. Let the formed patties 'rest' in the refrigerator, covered with plastic wrap for approximately 1 hour prior to cooking.
  8. Cook and top the burgers to your preferred degree of doneness and top with your favourite toppings.
  9. Enjoy!!


If you are uncomfortable with, or don't have the necessary equipment to grind your own meats. DO NOT be shy to ask your butcher to freshly grind it for you. If they're worth their salt, they'll happily do it for you.


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