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Uncle Mark burger

My family is absolutely crazy about grilling, as most people in Wisconsin are (tail-gating is mandatory at any sporting or concert event!) But being a picky eater, I have worked long and hard to create the perfect burger. This task has been exceptionally hard because I like my meat done very well. However, I have combined a couple of ingredients that my uncle uses with my own preferences, and this is a burger that is to die for.


2 lbs. ground beef (or ground sirloin, not ground chuck)
1 yellow onion, diced
1 egg
2 cups bread crumbs (croutons also work)
seasoning salt - approx. 2 tablespoons
 A-1 (approx. 2 tablespoons)
Worcestshire sauce


Combine all ingredients (except Worcestshire sauce) in a bowl. Knead with fingers until well mixed. Form into burger patties. Throw patties on a (charcoal works best) grill. Splash Worcestshire on burgers. Grill until you feel they are done. Put on a bun, add katsup, mustard, pickles, or whatever butters your bun.


I love this recipe because the onion gives it lots more flavor, the egg keeps it moist even when done very well, and the bread crumbs give it a different kind of texture. Very delicious.