• Cooking Time: 6-8
  • Servings: 20
  • Preparation Time:


Decided I would up my game and come up with the best burgers in world and by all the critic's reports (all my friends of course....no bias there) I did it.


  • 3 lbs grass-fed lean ground beef
  • 1 lb ground lamb
  • 1 lb ground pork
  • 2 tbsp minced parsley, basil or chives
  • 2 tsp minced garlic
  • 2 tbsp Worchestershire, soy or steak sauce or combination
  • 1/2 cup minced sweet onion or shallot
  • Tabasco to taste
  • 2 tsp cumin, curry or chilli powder
  • 1 tsp fleur de sel herbs de provence (always use this for most of my salt - you can just add some Italian seasoning to some kosher salt as well)
  • 1 tsp fresh ground pepper
  • 1 raw egg
  • whole grain buns (your choice really)
  • swiss cheese slices (optional and again your choice of cheese)
  • fresh vine ripened tomato slices (for garnish)
  • romaine lettuce (for garnish)
  • seasoned mayo (I use olive oil mayo and then thin it with lemon and/or lime juice and add a special chilli oil that I get from my local Vietnamese Restaurant. You can use whatever hot sauce or combination that works for you. I use this for all my sandwiches etc.)


  • Mix all ingredients together gently in bowl with our hands
  • Handle the meat as little as possible
  • Make small 1/4 lb balls and then gently shape into flat patties
  • Separate patties with parchment paper squares
  • Freeze in plastic freezer bags for future use if required
  • Pre-heat grill to maximum temperature
  • Spray one side of the patties with olive oil and sprinkle with a little fleur de sel herbs de provence and fresh ground pepper
  • Place on grill with prepared side down
  • Prepare the up side the same
  • Grill for about 3 minutes per side for medium rare and and extra minute per side for each increasing degree of doneness
  • Slice the buns and lightly toast on the grill open side down
  • Place cheese slices on the patties for the last 2 minutes or so
  • Spread the bun halves with the seasoned mayo
  • Place a lettuce leaf on the bottom bun half to soak up any juice and keep the bottom bun half from getting soggy
  • Place patty on the lettuce leaf and top with tomato slice and the bun top
  • Serve with yam fries or BBQ potato chips (again, your call)

Categories: Barbecue 
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