I’ve had many requests (one) for this recipe, so here it is:
1 lb. ground beef- 80/20 or 85/15. You can use a leaner mix but the 80/20 has more flavor.
2-3 Tbsp. A1 sauce
1 Tbsp. Dijon mustard
½ tsp. sea salt
¼ tsp. pepper
2 cloves minced garlic
¾ tsp. dry oregano
1 Tbsp. dehydrated onion
Combine ingredients by hand. I usually use 80% lean ground chuck because it tastes better. Shape meat into 4-5 patties by hand. The flavor is sharper due to the mustard and stake sauce, which means this meat makes great sliders if you like smaller portions.
If you want to make the patties in advance and freeze them, go ahead. That gives the ingredients a chance to blend together.
Grill for about 5-6 minutes on one side over medium heat. Flip the meat once. Then place slice of sharp cheddar (or your choice) of cheese on the cooked side and let it melt. Grill the second side 2-3 minutes.
Place each side of the bun face down in your fry pan for about 30 seconds while the second side of the patty is cooking.
Remove the toasted bun and place the meat/cheese on the bun.
Take a bite before placing any condiments on the bun–the meat doesn’t need other flavors.