Uncle Bill’s Deluxe Hamburger
Ingredients
2 lbs. lean ground round
2 large eggs, beaten
1/2 cup crushed soda crackers or fine dry breadcrumbs
3/4 tsp. granulated garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
4 Tbsp. Bullseye sauce
8 Tbsp. vegetable oil for frying, divided
1 lb. button mushrooms, sliced and cooked
4 large Italian style hamburger buns
8 tsp. butter
4 tsp. Dijon mustard
8 tsp. mayonnaise
4 slices Vidalla onions
4 large butter lettuce leaves
4 large slices beefsteak tomatoes
Instructions
In a large mixing bowl, mix together ground round, beaten eggs, soda crackers, garlic powder, salt, pepper and Bullseye sauce; mix until well incorporated. Weigh out hamburger mixture to about 8 ounce portions. Using a 3 1/2" x 3/4" mould, press the meat mixture firmly into the mould. Using the end of a wooden spoon (about 1/4" diameter), make a hole (right through the pattie) in the center of the hamburger pattie. (When frying, this hole will close to indicate that the hamburger is cooked properly.) In a frying pan, add 6 tablespoons of vegetable oil and heat to medium-high. Place hamburger patties and fry for about 3 minutes. Turn patties over and continue to fry for another 2 to 3 minutes or until the hole in the center has closed completely. Check for doneness to make sure that there is no pink showing. In the meantime, in a separate frying pan, add the remaining 2 tablespoons of vegetable oil and mushrooms and saute for about 4 minutes, stirring occasionally. Lightly toast the burger buns. Spread each half of the buns with butter, Dijon mustard and mayonnaise. On the bottom half of the bun, place the cooked hamburger pattie. Place one slice of onion on top of the pattie, then lettuce leaves and finally a slice of tomato. Sprinkle with salt and pepper to taste. Place the top half of the burger bun on top and press down lightly and place each burger on individual serving plates. Top with some fried mushrooms over each completed hamburger. If desired, add a slice of cheese of your choice on top of the tomato before closing.