The Bonini Burger

A great burger recipe that's been under development for some time, and tastes pretty fantastic at this point. I dislike the texture which comes from using eggs in burgers, so this recipe uses a small amount of bread crumbs to bind everything together instead. The spices and aromatics enhance the flavour of the beef and the mixture of oils adds a wonderful smokiness when the burgers are grilled. Enjoy!

• Ready In: 35 mins
• Serves: 6
• Yields: 6 patties

Ingredients

• 1 1⁄4 kg lean ground beef
• 1⁄4 cup  breadcrumbs (medium-fine)
• 3  tablespoons Lea & Perrins Worcestershire Sauce
• 2  tablespoons  Dr. Pepper cola
• 2  tablespoons bacon grease
• 2  tablespoons olive oil
• 2  teaspoons ground black pepper
• 1  teaspoon ground coriander
• 1  teaspoon dried rosemary
• 1  teaspoon kosher salt
• 1⁄2 teaspoon ground sage
• 1⁄4 large red onion (chopped finely)
• 1  large garlic clove (minced)

Directions

1. 1) Measure out each ingredient and place them all into a large mixing bowl.
2. 2) Mix everything together by hand, incorporating all of the ingredients together evenly. Do not overwork the meat.
3. 3) Form the mixture into 6 patties about 3/4" in thickness and 4-5" into diameter. This can be done either by hand or with a mold.
4. 4) Place them on a tray covered in wax paper and let them set in the fridge for about 15-30 minutes.
5. 5) Cook them on a preheated, oiled grill for about 5-10 minutes per side, depending on the desired done-ness.