A sure winner for a burger weekend

As we head into the fourth annual Grand Bend Burgerfest weekend, James shows you how to make his signature burger. Warning: it packs some heat!

Recipe by James Eddington

Eddington’s Burger

2 lbs medium ground beef
1/2 cup bread crumbs
1 tbsp butter
1 small red onion, diced
3 tbsp minced garlic
3/4 cup plain yogurt
1 tsp sea salt
1 tsp black pepper
2 tsp Dijon mustard
1 tbsp horseradish
1 tbsp chopped fresh parsley
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp hot sauce

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, or about seven minutes. Transfer into a large bowl. Add yogurt, salt, pepper, Dijon mustard, horseradish, parsley, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef and bread crumbs until evenly blended with the yogurt mixture. Cover and refrigerate overnight. Preheat barbecue (medium heat). Shape mixture into six patties, each 1/2” thick and 6” across. Grill burgers until no longer pink in the center, or about five minutes per side. Only flip once. The less movement the burger has, the better it will maintain its integrity.
For those who want to be creative try making a unique chutney or relish for your burger. You can find a chutney recipe we featured here previously under In The Kitchen at www.grandbendstrip.com. Although the original recipe called for rhubarb, you could try substituting peaches, bell peppers or even hot peppers for a unique burger topping. Have fun and enjoy.

James Eddington