For the hamburger patties
- 1 pound lean ground beef
- 2 slices hickory smoked bacon, cooked and finely chopped
- 1 tablespoon minced parsley
- 2 cloves garlic, minced
- 2 small scallions, minced
- ¼ cup grated cheddar cheese
- 1 small tomato, seeded and grated
- ½ small carrot, peeled and grated (about 1/4 cup)
- ½ small yellow onion, grated (about 1/4 cup)
- 2 tablespoons grated granny smith apple
- 1½ teaspoons ground sage
- ½ teaspoon Beau Monde seasoning (see Notes)
- 2 tablespoons capers, drained
- ⅓ cup dry red or white wine (I use red wine)
- 1 tablespoon soy sauce
- 1 egg, beaten
- Kosher salt and freshly ground black pepper, to taste
For cooking and serving
- 1 tablespoon canola oil
- Hamburger buns, sliced cheese, lettuce, sliced tomato and onion, ketchup, mustard, and mayonnaise, for serving
- Mix all the ingredients for the burger patties (ground beef through salt and pepper) in a medium bowl until everything is well mixed. Form the meat mixture into four hamburger patties or 8 smaller patties for sliders.
- Heat oil in a large skillet over medium-high heat. Gently place the patties in the skillet. Cook patties until cooked to desired doneness, 8–10 minutes, flipping once half way through. This may need to be done in batches. If desired, top patties with cheese and allow to melt before serving.
- Serve on buns with lettuce, tomato, onion, ketchup, mustard, and mayonnaise as desired.
Beau Monde seasoning is available in the spice aisle of most grocery stores. If you can’t find it, substitute in celery powder.
Recipe adapted from Saveur.