Ever had the craving for a great burger? Now there are a ton of burger places dotting every town and city – but don’t go there to get a great burger. You’ll be disappointed. In fact, we as a family don’t go to those places at all – ever. We’ve declared them the evil empire. I think it is a terrible thing to serve bad food – bad for you – tastes bad – which means they are probably not doing good in the world…

Okay – I’m off my soap box. I just think that food and coffee should be made with great care. They are also things that, if they are made well – full of good ingredients and flavor – they are to be savored and perhaps something which we should actually be able to “give thanks for.” There is something to be said about being able to sit down and eat a meal and not in a hurry.

Okay – that being said – I’ve got this great burger recipe. It’ll take some time to prep but it is awesome. We love it. They are not meant to be small burgers. They are meant to be big. They are meant to be made for a room full of folks. This recipe is not original with me – although I’ve tweaked it and made it my own in lots of ways. I hope you enjoy it!

Mark’s Triple B’s Burgers

I usually make these for six people – adjust the recipe accordingly. I can’t take all the credit for this recipe – I saw the apple slaw somewhere. The burger is something that I’ve picked up from different places and tweaked after getting feedback from different folks.

 For burgers

1.5 lbs of lean ground lamb

1.5 lbs of lean ground beef

2-3 Portabella Mushrooms

½ Sweet Onion

½ Fresh Garlic Clove –

Whole grain mustard- a tad

Worcestershire  – just a dash

Horseradish – just a tad

Black pepper

Feta Cheese – slices if possible

Small amount of olive oil

Buns

For slaw

1 granny smith green apple

2 stalks celery

1 ½ teaspoon Apple cider vinegar

1 tablespoon Mayo

¼ Teaspoon Sugar

1-Teaspoon Whole Grain Mustard

1-Teaspoon Olive Oil

Slaw Prep:

Cut celery into matchsticks – slivers.

Cut apples into matchsticks – leave skin on apple

Mix other ingredients together and then add celery and apple matchsticks.

Season to taste – you may have to add this and that to get it just right.

Refrigerate –until you are ready to apply to the burger.

Burger prep

• Early prep:
  • Place mushrooms, garlic and onions in a food processor (separately if you so desire).
  • Once the mushrooms, garlic and onions are cut fine – but not overly – place in a skillet with just a tad bit of olive oil. You may not even need the olive oil. Sauté the ingredients until they have cooked well with each other. They might appear a bit gray – but they should smell amazing. Take these off the heat and allow them to cool. After they’ve cooled add in the mustard, horseradish, and Worcestershire (just a bit).
  • This is a good time to prepare the slaw and enjoy a nice glass of wine or cold beer.
  • Once these have cooled combine this with the lamb and the beef. Mix those thoroughly. Once this is done it is time to make the patties. I do not make small burgers – I like my guests to leave full – fat and happy.
  • I like to cook my slow on the grill – searing both sides for about 3 minutes each – and then just let them slow cook on low heat. This is a good time to enjoy another glass of wine – or – a cold beer.
  • When the burgers have cooked to your liking – I’m a medium well guy myself (170degrees is preferred thermo reading) – place them on the bun. Put a slice of feta cheese on top and top that with the slaw – top that with the bun – combine that with another glass of wine or beer and you’ve got yourself an amazing burger.