Hamburger Deluxe

Introduction

This burger combines ground beef and lamb with oats and spices for a moist, flavorful patty, then tops it with caramelized onions, mushrooms, melted cheese, sour cream, and cream cheese. The mix rests for 15 minutes before grilling, which helps the patties hold together and develop better flavor. You’ll have four substantial burgers ready in under an hour.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

Hamburgers

• ¾ lb (350 g) lean ground beef
• ¼ lb (110 g) ground lamb
• 1 egg
• ½ cup (125 ml) rolled oats
• 2 cloves garlic, minced
• 1 tablespoon (15 ml) grapeseed oil (or other lightly flavoured oil)
• 1 tablespoon (15 ml) Dijon mustard
• 1 teaspoon (5 g) ground cumin
• ½ teaspoon (2 ml) Worcestershire Sauce
• 1 tablespoon (15 ml) chipotle BBQ Sauce, or a healthy pinch of chipotle powder
• ½ teaspoon (2-3 g) salt

Topping

• Cheese, smoked cheddar is best, but any cheddar or your favourite cheese will do
• Sour cream
• Plain cream cheese, sliced thinly
• 1 Vidalia onion, coarsely chopped (Spanish onion will do)
• ¼ pound (110 g) button mushrooms, sliced thin
• 1 tablespoon butter
• Fresh ground black pepper to taste
• Favourite hamburger condiments
• 4 hamburger buns

Instructions

1. Sauté onions and mushrooms in butter until lightly brown, then set aside.
2. Mix all of the hamburger ingredients together until well-mixed, and let rest for 15 minutes.
3. Heat grill to medium-high.
4. Divide hamburger mix into 4 equal balls.
5. Form patties by slapping the burgers back and forth from one palm to the other until they are about an inch thick.
6. Grill burgers to desired doneness, turning every few minutes and adding cheese after the last flipping of the burgers
7. Serve on the buns, with the onion/mushroom mixture, a dollop of sour cream, and a thin slice of cream cheese.

Variations

Swap the lamb for ground turkey: Use ¼ lb ground turkey in place of the lamb for a lighter burger with less fat but the same binding structure.

Use caramelized onions instead: Cook the onions low and slow for 20–30 minutes instead of sautéing quickly; they’ll develop deeper sweetness and pair well with the cream cheese topping.

Add a fried egg: Top each finished burger with a fried or soft-boiled egg for richer texture and extra protein.

Replace the mushrooms with roasted bell peppers: Roast or sauté sliced bell peppers instead for a sweeter, brighter vegetable layer.

Make sliders: Divide the mix into 8 smaller patties and reduce grilling time by half; serve on slider buns with all the same toppings for a fun appetizer format.

Tips for Success

Don’t overwork the meat mixture: Mix just until combined and let it rest for the full 15 minutes before forming patties; this keeps the burgers tender rather than dense.

Use the palm-slap method to form even patties: Slapping the burger back and forth between your hands creates uniform thickness, which ensures even cooking and prevents a thick, undercooked center.

Add cheese after the last flip only: This gives the cheese just enough heat to melt without burning and keeps the cheese from overcooking.

Sauté the onions and mushrooms ahead: You can cook them up to 2 hours before grilling and reheat gently just before serving, which cuts down your last-minute work.

Don’t press the burgers while grilling: Resist the urge to flatten them with the spatula; pressing squeezes out juices and dries out the meat.

Storage and Reheating

Store leftover cooked burgers (without buns or toppings) in an airtight container in the fridge for up to 3 days. Reheat on a skillet over medium heat for 3–4 minutes per side until warmed through, or wrap in foil and warm in a 350°F oven for 10 minutes. Store the onion and mushroom mixture separately in a covered container for up to 4 days and reheat gently on the stovetop. Uncooked patties can be frozen for up to 2 months; thaw in the fridge before grilling.

FAQ

Can I make the patties ahead and grill them later?

Yes. Form the patties, cover them with plastic wrap, and refrigerate for up to 8 hours. You can also freeze them for up to 2 months; thaw in the fridge before grilling.

Why do you use both ground beef and ground lamb?

The lamb adds richness and a subtle flavor depth that keeps the burger from tasting one-note. If you prefer an all-beef burger, use 1 lb ground beef and omit the lamb, though you’ll lose some of that complexity.

What if I don’t have a grill?

Cook the patties in a cast-iron skillet over medium-high heat for 4–5 minutes per side, or broil them 4 inches from the heat for 5–6 minutes per side, turning once. Either method will give you a good sear and cook the meat through.

Can I use a different cheese?

Yes. Swiss, provolone, or any melting cheese works well. Smoked cheddar adds extra flavor depth, but don’t skip cheese entirely—it adds moisture and richness to balance the toppings.