Chris’ Best Burgers
Ground beef, lamb, onion, and a few simple seasonings combine for big burgers that don’t taste like meatloaf. There are some secret tricks for extra-juicy burgers in this recipe.
Melt butter in a skillet over medium heat and cook and stir onion until nearly translucent about 4 minutes; remove from heat and cool to room temperature.
Mix the beef chuck lamb onion Worcestershire sauce salt and black pepper in a bowl.
Divide the mixture into fifths and form each portion into a large burger.
Press an indentation in the center of each burger with your thumb to keep burgers flat while cooking.
Chill the patties thoroughly 4 to 8 hours.
Allow burgers to warm to room temperature before cooking.
Preheat an outdoor grill for high heat and lightly oil the grate.