Ingredients
- 2 pounds lean ground beef or ground chuck
- 1/4 cup bread crumbs (I use panko)
- 1 large egg
- 2 tablespoons tamarind steak sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup yellow mustard
Instructions
- Add the ground beef, bread crumbs, egg, Tamarind yakisoba sauce, garlic powder, onion powder, salt and pepper to a large bowl. Mix by hand until the ingredients are evenly distributed, but stop once the mixture looks even to avoid over mixing. (it will make the burger tough)
- Press the meat down in the bowl to form an even disk-like shape. Use a knife to divide the hamburger mixture into 8 – 1/4 pound patties.
- Line a baking sheet with parchment paper or foil. Using your hands, gather the burger mixture one at a time and press firmly into evenly shaped patties. Be sure to shape them just slightly larger than the buns you plan to use since they will shrink slightly during cooking.
- Place the patties on the baking sheet. Use your thumb or the back of a spoon to press a dent in the centre of each patty so they don't puff up as they cook.
- Preheat a gas or charcoal grill or a cast iron skillet to medium-high heat (approximately 350-400 degrees F). Brush with a little oil to prevent sticking.
- Place the burgers on the oiled grill or in the skillet and spread about 1 1/2 teaspoons mustard on the uncooked side of each patty. Grill or fry the patties on the stove for 3-4 minutes per side, or until you achieve desired doneness.
- Allow the burgers to rest for about 5 minutes. Place the hot patties on hamburgers buns, and top with desired toppings. Serve warm.
