Memphis Blues Burgers with Mustard Sauce
Published by Knopf
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.
NotesTo really “blues” up your burgers, top them with crumbled blue cheese.
Total Timeunder 1 hour
OccasionCocktail Party, Family Get-together, game day
Recipe Coursemain course
Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturejuicy, meaty, savory, smoky, spiced, tangy
Type of Dishhamburger
- 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)
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple-cider vinegar
- ¼ teaspoon cayenne pepper
- Kosher salt
- Freshly ground black pepper
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.
2009 Patrick Neely and Gina Neely