Pat: You can shape these burgers into four 1/4-pound patties, but in Memphis, we shape them into mini-burgers so each person gets to eat two (and kids love the easy-to-eat size). Drizzled with a spicy mustard sauce and topped with ripe tomatoes, pickles, and fresh lettuce, these juicy, satisfying burgers fly off the plate every time. Run out of these and you’ll be singing the Memphis blues.
To really “blues” up your burgers, top them with crumbled blue cheese.
Recipe information
Yield
serves 4
Ingredients
Mustard Sauce
Preparation
Step 1
Preheat a flat-top grill pan to high.
Step 2
Place the sliced onion on the grill, and cook until lightly charred and tender, about 10 minutes.
Step 3
In a medium bowl, combine the ground beef, grated onion, salt, and pepper. Make eight small burgers equal in size, about 3 inches across.
Step 4
Cook the burgers on the flat-top for 3 to 4 minutes on each side. Serve on the split rolls with grilled onions, tomatoes, pickles, and Mustard Sauce.
Mustard Sauce
Step 5
Stir all the ingredients together in a small mixing bowl.
