The Classic Hamburger gets a serious makeover with this simple recipe:
This spin on the classic American hamburger came to us from our loyal friends and family who are constantly experimenting with our sauce and coming up with new recipes. Mixing Gullah Gravy Low Country Moppin’ Sauce with hamburger makes for a great tasting burger! Try this recipe with ground turkey for something you can really gobble about! You can also substitute ground chicken, pork, lamb, or venison. Whatever you choose, you will find your burgers to be moist and very flavorful.
- 1-2 pounds of hamburger meat (try substituting ground turkey, pork, chicken, lamb, or venison)
- Gullah Gravy Low Country Moppin' Sauce
- Place hamburger meat in a bowl
- Incorporate Low Country Moppin' Sauce to your preference (about 4 TBS per pound works well for me but some fans use more while others use slightly less...experiment!)
- Cook burgers over a hot grill to your desired doneness
- For a more intense flavor, baste burgers with more sauce as they cook
- Serve on a bun with all of your favorite toppings like cheese, lettuce, tomato, onion, pickles, etc)
I prefer to grill hamburgers that are as cold as possible without being frozen. In my experience, I always get a better char on the outside with a moist inside.
When incorporating the sauce into the meat and forming your patties, go easy on the meat and don't overwork or compress your patties. They will be dense and dry if you do.
If possible, grind your own hamburger and use a combination of chuck, brisket, and rib meat that works out to a 70-80% lean product when finished. Some specialty butcher stores are carrying blends similar to this.
I like to dimple my burgers in the middle to help them cook more evenly.
Don't overcook your burgers and DON'T BE A FLIPPER! Cook them on one side, then gently flip them and cook on the other side and serve them. It's really easy.