Here is my favorite Hamburger recipe, just in time for the weekend.

1 tablespoon butter
1 small red onion, diced
1 tablespoon minced garlic
3/4 cup plain lowfat yogurt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon garlic powder
1 tablespoon horseradish
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
2 pounds lean ground beef

Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, and soy sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.
Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.
Grill burgers until no longer pink in the center, about 6 minutes per side.
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yogurt huh? I'll have to try that.
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Very interesting...I will definitely try this!
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Has anyone tired this yet? It sounds sooo good! :-)






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yougurt? I'll give it a shot, but why cant you serve these up medium instead of well done?
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no egg? who here uses an egg? I do!! and if you do, you know why!!

(edit - maybe he uses the yogurt as an egg substitute???)
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Are you making a meatloaf? A burger should be delicious in its own rights, put toppings ON it not IN it... Maybe you should be using better ground beef: http://www.bush-brothers.com/
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Here's a simple burger I had for lunch yesterday. I had two actually.
Seasoned with S&P and grilled about 3 minutes per side. Damn good burgers, I'd say...:-)))

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That looks like a giant Piece of heaven
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I use an egg in my burgers :-) The yogurt could be used to keep the meat together or to keep the burger moist while cooking? When I make turkey burgers, I cut up granny smith apples and put it in to keep them from drying out.

I'm in the same boat as Doug. I like to keep my meat seasoning simple, however this recipe does sound good.
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Why do folk use an egg? I have heard of people doing it, but IMHO, if you have good ground beef to start with, it is not necessary. I think people play with the meat to much---breaking it off, forming it into balls and then mashing it out. This breaks it down and makes it dense.
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It's darn hard to beat a simple salt and pepper seasoning, maybe a little garlic powder and it's heaven over coals!
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Egg is used for moisture to keep the burgers from drying out on the grill. It really only needs to be used on leaner blends of meat, an 80-20 doesn't need egg at all.
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Good Point :-) just form patties. No need to do anything else

My family typically uses sirloin 96/4 so the egg helps out a lot :-)
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The hamburgers (well cheeseburgers) I made yesterday were (I don't use exact measurements)

Garlic powder
Salt
Pepper
Worchestershire sauce (a fair amount)
Mustard (a few drops)

Used 85/15 ground round. Didn't need egg, as long as you don't cook them super well well done (dry and tasteless) they turn out great. I prefer mine medium - even medium rare. Or as I simple put it "still moo'ing" They fall apart in your mouth, just not on the burger.
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Oh...ok. Never tried it. I usually use a blend of 80/85/94.
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Interesting, I shall give it a shot.

My secret burger recipe is 75% beef, 25% ground Italian sausage. 1 packet of golden onion soup, spices to taste, Worchestershire.
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Ok I am officially hungry!
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Spices? OK. Egg? Of course. Apple? We are talking about burgers aren't we? Might as well use doughnuts as the bun. LOL!
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:-)

(Pics courtesy of tedrogerscpa aka Teddy Ballgame)
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