Grilling season
has been upon us for some time, but in my case, it has been way too hot to
grill. Still, it is National Grilling Month, and I could not resist the call of the burger. I made up a number of them to grill early in the morning before it got too hot,
slathered them with barbecue sauce, simmering them in that same sauce in the
oven later in the day before enjoying them between two slices of toasted bun.
I think this is probably the most delicious grilled burger I
have ever eaten (if I do say so myself). It’s a wonderful combination of
tastes, and while you may question the inclusion of mushrooms, particularly
those of you who don’t like them, let me tell you that they impart a wonderful
flavor to the burger while adding moisture at the same time. If you have ever
eaten a grilled burger that was bone dry, it’s because it didn’t have enough
moisture, and some cuts of beef just don’t. Adding mushrooms to the meat before
you form it into patties and grill it, gives it moisture without fat. It’s
mighty good.
Delicious Beef Burgers
2 lbs. ground chuck
4 crimini mushrooms, finely diced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon Montreal Steak
Seasoning
Break ground chuck apart over a large bowl. Add remaining
ingredients and gently mix together until everything is incorporated. Grill
until interior of burger reaches at least 160°F. Slather with the barbecue sauce of your choice. This one is
my favorite.
If keeping cool and making your barbecue indoors is how you
prefer it, you can’t go wrong with this Crockpot Barbecued Beef!
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