Chesapeake Bay Burgers

Total Time
20mins
Prep 10 mins
Cook 10 mins

I got tired of the same hamburger every summer and decided it was time to try something new. My family "the guinea pigs" loved it, especially my husband who begs me to make them everytime we fire up the grill.

Ingredients Nutrition

  • 12-34 lb lean ground chuck, per person (or lean ground turkey, chicken, etc.)
  • 1 medium onion, per pound meat
  • 4 tablespoons Worcestershire sauce, sauce per pound meat
  • salt and pepper
  • 1 tablespoon tomato paste, per pound meat
  • 5 tablespoons Old Bay Seasoning, per pound meat (more if you want it extra spicy)

Directions

  1. Put meat in a large bowl, preferrably metal, glass, or ceramic. Plastic holds odors and sometimes bacteria.
  2. Mince onions (now would be a good time to use that expensive food processor that's collecting dust somewhere in your house!).
  3. Add onions, worcestershire sauce, salt and pepper, tomato paste and Old Bay Seasoning to meat in the bowl and mix VERY thoroughly.
  4. Mash it all together and firmly pat out your hamburgers using 1/2 to 3/4 of a pound of meat per person.
  5. Spray grill rack with Pam or similar spray and put burgers on grill. Flip every 3 minutes until desired doneness is reached (if you're using ground poultry cook THOROUGHLY! Until juices run clear, allowing for the coloring of the seasonings). If you want to pan fry your burgers spray a frying pan with Pam and cook as described above.
  6. If you want cheeseburgers put desired amount of cheese on burgers about 1 minute before removing burgers from heat. Allow cheese to melt thoroughly.
  7. Remove burgers from heat and put on buns. Have lettuce, tomato, onion, relish or other pickles, mustard, mayonnaise, and ketchup, etc. available for people to make their masterpiece. ENJOY!

Reviews

(2)
Most Helpful

We did find this a little on the salty side( I only used the Old Bay, not the additional salt and pepper), but I think if you reduced the seasoning to 4 TBLS and maybe a little less Worchestershire it would be just fine. Of course I knew this was going to have a big flovor to it, which I felt was the point of the recipe, so went with it and ended up having a very enjoyable meal(even my 2 year old son ate his burger:)). Made for PAC spring '10.

Chef Jean April 05, 2010

i decided not to use as much seasoning as suggested because we have a three year old in the house and i felt it might be a little much for her. Even with the decreased amount this recipe turned out to be very salty and we will not be serving this at any barbecues any time soon.

bigg7g July 25, 2005

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