Overworking the meat mixture for burgers can make them shrink during cooking. To prevent this, shape into balls then gently into 3/4-inch (2 cm) thick patties.
Serve these steak burgers with lots of toppings, including Blue Cheese and Horseradish Sauce, Brandied Mushrooms and Grilled Marinated Peppers
- Portion size 4 servings
Blue Cheese and Horseradish Sauce:
MethodLightly mix together beef, Worcestershire sauce, salt and pepper. Shape into four 3/4-inch (2 cm) patties, handling meat as little as possible.
Place burgers on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
Serve in buns with your favourite toppings.
Blue Cheese and Horseradish Sauce
In bowl, mix together cheese, sour cream, chives, horseradish, mayonnaise, pepper and salt.