Get ready to impress your family with a version of one of the most typical barbecue dish. Although burgers represent well and are often cooked in the summer barbecue season, these Waughburgers are anything but ordinary and is perfect for a barbecue by the Okanagan Lake. The mixture of condiments (called Waugh Sauce) is a bit unusual, but it makes a great combination with beef.
This is a perfect excuse for you to have a weekly burger day/night, but be careful, the smell and smoke of the burgers grilling may draw neighbors and uninvited people to your backyard.
Thanks to Annabelle Waugh, Canadian Living food director, for sharing one of her favorite recipes.
- 2 eggs
- 1/2 cup dried bread crumbs
- 3 tbsp minced or grated sweet onion
- 2 tbsp wine vinegar
- 2 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup ketchup
- 3 tbsp brown steak sauce, (such as HP Sauce)
- 2 tbsp Dijon mustard or grainy mustard
- 4 tsp prepared hot horseradish
- 2 lb lean ground beef
- 8 buns, split and toasted
In large bowl, whisk together eggs, bread crumbs, onion, vinegar, garlic powder, Worcestershire sauce, salt and pepper.
In small bowl, mix together ketchup, steak sauce, mustard and horseradish; remove half and set aside. Add remaining ketchup mixture to egg mixture; mix in beef.
Shape into eight 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once and brushing occasionally with reserved sauce, until digital rapid-read thermometer inserted sideways into centre reads 160°F (71°C), 10 to 12 minutes. Sandwich in buns.