← Back to Search Results
grilling Barbecue, Southern
Memphis Blues Burgers with Mustard Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Pat: You can shape these burgers into four ¼-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.

Yield: Serves 4

Ingredients

Burgers:

  • 1 small red onion, cut into ¼-inch slices
  • 1 pound ground beef
  • ½ small onion, grated
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 8 small potato rolls, split in half
  • 2 medium-sized ripe tomatoes, sliced
  • Sliced pickles, for garnish
  • Leaf lettuce, for garnish
  • 1 recipe Mustard Sauce (see below)

Mustard sauce:

  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple-cider vinegar
  • ¼ teaspoon cayenne pepper
  • Kosher salt
  • Freshly ground black pepper

Directions

FOR THE BURGERS:

Preheat a flat-top grill pan to high.

Place the sliced onion on the grill, and cook until lightly charred and tender, about 10 minutes.

In a medium bowl, combine the ground beef, grated onion, salt, and pepper. Make eight small burgers equal in size, about 3 inches across.

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.

FOR THE MUSTARD SAUCE:

Stir all the ingredients together in a small mixing bowl.

Notes

To really “blues” up your burgers, top them with crumbled blue cheese.


© 2009 Patrick Neely and Gina Neely
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, and does not include pickles for garnish.

549kcal (27%)
101mg (10%)
9mg (15%)
32mcg RAE (1%)
594mg
46mg
28g
3g
4g
43g
80mg (27%)
1078mg (45%)
9g (43%)
29g (44%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
raos-cookbook Rao's Cookbook
by Frank Pellegrino
new-american-table New American Table
by Marcus Samuelsson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
amor-y-tacos Amor Y Tacos
by Deborah Schneider
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?