Classic Dadburger Deluxe - Dinner With Julie

Classic Dadburger Deluxe


August 22, 2009

from Barbecue Secrets by Rockin' Ronnie Shewchuk (Whitecap)

  • Makes: Makes 12–16 patties, depending on how big you like them.


Burger patties

6 lb (2.7 kg) ground beef (or combine equal amounts ground beef and ground pork)

1 medium onion, finely chopped

1 head roasted garlic, cloves squeezed out and mashed with a fork

1 Tbsp. sesame oil (preferably the kind that says "toasted" on the label)

2 Tbsp. dark soy sauce, Worcestershire sauce or a combination

1/2 tsp. freshly grated nutmeg

1/4 tsp. cayenne (optional - or more, if you like more heat)

lots of freshly ground black pepper

2 eggs

1/2 cup cold water


barbecue sauce

12–16 cheese slices (optional)

12–16 hamburger buns


1Line a baking sheet with waxed paper.

2Gently combine the burger ingredients in a large bowl with your hands, taking care not to overwork the meat. Wet your hands in cold water before you form the mixture into chunks the size of tennis balls. Flatten them into patties, placing them on the baking sheet. Each patty will be about 1/2 lb before cooking. Place them in the freezer for 1 hour to firm them up.

3Preheat your grill for medium direct heat. Take the burgers out of the freezer and grill them for 6 minutes per side, or until they are springy to the touch, glazing them on both sides with barbecue sauce. Top each patty with a slice of cheese for the last couple of minutes of cooking. Serve the burgers on buns with your favorite condiments.