Joey's Grilled Hamburger Supreme

This is a hamburger that takes the basic backyard formula and stacks it with real flavor. Cajun garlic sauce, Worcestershire, Old Bay and garlic powder all go into the beef mix, so the patty itself tastes seasoned all the way through instead of just on the outside.

Italian breadcrumbs in the mix act as a binder without weighing down the texture. They also absorb some of the meat’s juices during cooking, keeping the patty moist instead of dry. Skip them and the well-seasoned beef can fall apart on the grill.

Thin and wide is the key to the patty shape. Quarter-inch thick and five inches across is intentional. Burgers contract under heat and bulge upward in the center. Starting wide and thin means you end up with a normal-sized burger that fits the bun properly.

The sauteed mushrooms make this. Half a stick of butter and a slow gentle saute draws out their natural sweetness and leaves them glossy and rich. Canned mushrooms work in a pinch but fresh cremini or button mushrooms sliced thin are dramatically better.

Onion rolls hold up to the toppings better than plain buns. Their slightly chewy texture and faint sweetness frames the rich Cajun-spiced patty nicely.

Pro Tips

• Don’t press the patties while grilling. Pressing squeezes out the juices and dries them out.
• Make a thumbprint dimple in the center of each patty before grilling. This counteracts the bulge for a flat finished burger.
• Toast the onion rolls lightly on the grill for 30 seconds for extra flavor and to prevent sogginess.
• Use 85/15 ground beef. Leaner blends grill into dry pucks. Fattier blends drip and flame up.

Variations

• Add a slice of bacon and a fried egg for a brunch burger version.
• Swap sharp cheddar for blue cheese crumbles for a tangier, funkier upgrade.
• Use ground turkey or chicken thigh instead of beef for a lighter version, just add an extra tablespoon of oil to the mix to keep moisture.