This is literally one of the first recipes that we posted–in fact, it’s one of the recipes we posted on the blog before we even launched it. I think it’s gotten lost in the dusty, dark corners of Our Best Bites, so I’ve decided to resurrect it for a bit of a makeover!

So Samburgers. I’ll admit it’s pretty cheesy–I mean, I’m the girl who just can’t bring myself to order a Strawberry Cheesequake Blizzard at Dairy Queen. However, I’m married to a guy named Sam, so when I found a recipe for Samburgers, I had to suck it up and oblige.

This recipe is from Family Fun magazine. To be honest, I think most of their ideas are cool and most of the recipes look relatively edible, but I’ve never been particularly inspired to really make and eat most of their recipes. I’m a wee bit food snobby, I’ll admit it. But I found this recipe for hamburgers while we were on a cruise a few years ago and I actually stole (GASP!) the copy of Family Fun from our stateroom because the recipe sounded THAT good. And they are that good. If, after you try this recipe, you ever go back to popping frozen beef patties straight onto the grill for anything other than a large church/community/school function, I’ll hang my head in shame and say a prayer for you.
1 ¼ lb. ground beef (that extra quarter pound is absolutely essential; if you don’t have it, your burgers will fall apart when you try to cook them.)
3 Tbsp. A1 sauce
1 Tbsp. Dijon mustard
½ tsp. Kosher salt
¼ tsp. pepper
2 cloves minced garlic
¾ tsp. dry oregano
1 Tbsp. dehydrated onion

Combine ingredients. A word about ground beef–when I’m just cooking for us, I usually use 93% lean ground beef because, well, my thighs need all the help they can get. But if I’m cooking these for a crowd, I use 80% lean ground chuck for two reasons: 1) it’s cheaper and 2) it tastes better. Shhhhh. Don’t tell the diet police. Anyway, shape meat into patties. If you want big burgers (and who doesn’t??) a la Red Robin or Chili’s, shape into 4 patties. If you’re a burger pansy, shape the meat into 6 patties.

Grill for about 7 minutes on each side over medium (or until they’re as non-pink as you want them.)
While the burgers are cooking, you can get your fixins ready. Yes, I just said “fixins.” Me? Personally? I’m a purist. I like mayo (but I use light, in my defense…), ketchup, mustard, a leaf of Romaine or red leaf lettuce, a couple rings of red onion, a slice or two of tomato, and a few dill pickle slices if I have them. You can also (and I definitely think your should) toast your buns. I like to slice the buns open and spread them with a little butter and then you can either place them under the broiler in your oven or buttered-side-down on a hot skillet.
If you want cheese on your burger, place it on top of the burger while it’s still cooking (and has about 2-3 minutes left). When the burgers are done and the cheese is melty, place them on your toasted buns and then add whatever you want on top!
Oh, and if you’re curious, the buns I used in these pictures are the French Bread and Hoagie recipe shaped into hamburger buns.

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