Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

• How fresh is that food in your fridge? Depends.
• Summer of growth
• Beef, dissected
• Parents, think outside the (lunch)box

Recipes

• Use Your Noodle Salad
• Baked Crispy Chicken Fingers

• Recipe archive

For the patties:

1 lb. ground beef, preferably good quality coarse ground
1 half onion, finely chopped
1 clove garlic, crushed, or a pinch of garlic powder
1 dash steak sauce (about 2 tablespoons)
1 small dash Worcestershire sauce (about 1 tablespoon or less) Fresh ground pepper to taste
1 handful fresh bread crumbs
1 egg, lightly beaten
1/4 cup beef stock

Mix all the patty ingredients thoroughly. Make sure the mixture is cool. Divide mixture into four equal balls and mold into patties.

Cook on medium heat under the grill, on the barbecue or in a pan until the patty is cooked to your preferred degree of doneness or the internal temperature reaches 160 degrees.

Serve on split rolls dressed with mayonnaise, onion, lettuce, tomato and pickle.

Source: Hamburger-recipes.com