What’s better than a nice juicy burger? A nice juicy burger with cheese and egg! …and mayo and ketchup…just sayin’.
Came home from work yesterday and threw these together using this recipe from Todd Wilbur’s Top Secret Recipes. It’s supposed to replicate the spice blend found in Fuddrucker’s hamburgers. It’s been a while so I don’t remember what Fudd’s hamburgers taste like, but I remember liking them. This seasoning was nice, but I think it needs some playing around with. Two people at the table are not a fan of spicy foods and this was absolutely no problem for them.
Ingredients and Instructions:
- 2 tsp paprika
- 1 1/2 tsp ground black pepper
- 1 1/4 tsp salt
- 1/2 tsp dark brown sugar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder (I ran out of onion powder so I reconstituted -and then drained- some freeze-dried diced onion)
- 1/4 tsp ground cayenne pepper
Sprinkle on burgers before cooking. (I just poured some into the beef/pork mix I made and then cooked them)
Note: apparently adding salt before forming the patties dissolves the muscle proteins and results in a less tender burger. See other notes from the Burger Lab here.
I mixed (or rather my Mom mixed) one lb of pork with one lb of beef and then added the spice mix. We cooked them for about 3 mins each side and then added cheddar cheese, covered the pans and let them cook for another 2 mins. I like my burgers medium rare so these were a little too done for me; tasted good though. I used the pan I cooked the burgers in to make the fried eggs. I was in a bit of a hurry so I just fried them up quick. For a good way to make a great sunny side up egg, check out the Pioneer Woman (love ya, Ree!). Served these on sesame buns…I vote for toasting them, but no one else wanted toasted – heathens!