The Infamous Sandwich From Hamburg

January 9th, 2006 by owenam

Friday’s Spurs-Timberwolves game was made all the better by lots of beer (not mine), some fantastic homemade brownies (not mine), and some tasty hamburgers (mine). The burgers went something like this (everything but the beef & egg is approximate):

Spurs Burgers (Spurgers?)

  • 3.5 lbs ground beef (a mixture of chuck & round, I think)
  • 1 egg
  • 1/4 C oatmeal
  • 1 T + many pinches kosher salt
  • 1/2 T black pepper
  • 1 T Worcestershire sauce
  • 1 1/2 C grated Edam cheese
Obviously, combine everything (except the many pinches of salt) and mix. Form into patties, tucking a pinch of grated cheese into each one. Lightly salt each side. Grill (I used my trusty George Foreman).

I think what ended up making these so good was the salt — I usually don’t add salt straight to the meat. That got me thinking about adding various salty things as seasoning to hamburger meat, and the most immediately intriguing that I came up with was miso. I’m curious to see how well the miso flavor comes out through the beef & salt, and how the miso changes the texture. Definitely on the to-cook list.

EDIT: John remembered some cheese in these burgers, and of course he’s right. I’ve updated the recipe accordingly.

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