Waughburgers
My dad rarely cooked throughout the winter. Every once in a while he'd make a delicious Scottish classic, such as cock-a-leekie soup, but it was not often. However, when summer came, everything changed. Saturday night suddenly became burger night, and since the grill was involved, cooking the burgers - and naming them - became his manly duty. He would pick just about every condiment and spice out of the cupboard to make these moist, flavorful burgers. Waughburgers were never made the same way twice. The only constant was the heavy use of condiments inside the burger mixture. Eventually the job of choosing and stirring together the condiments for the "sauce" went to me, which I took on with great seriousness. I never needed anything but a slice of onion or pickle on top, but my brother, Duncan, still swears by the addition of a pineapple ring as a topper. - Annabelle Waugh
My dad rarely cooked throughout the winter. Every once in a while he'd make a delicious Scottish classic, such as cock-a-leekie soup, but it was not often. However, when summer came, everything changed. Saturday night suddenly became burger night, and since the grill was involved, cooking the burgers - and naming them - became his manly duty. He would pick just about every condiment and spice out of the cupboard to make these moist, flavorful burgers. Waughburgers were never made the same way twice. The only constant was the heavy use of condiments inside the burger mixture. Eventually the job of choosing and stirring together the condiments for the "sauce" went to me, which I took on with great seriousness. I never needed anything but a slice of onion or pickle on top, but my brother, Duncan, still swears by the addition of a pineapple ring as a topper. - Annabelle Waugh
- 1/4 cup ketchup
- 1/2 cup dried bread crumbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp garlic powder
- 1 tsp worcestershire sauce
- 2 lb lean ground beef
- 2 egg eggs
- 3 tbsp minced or grated sweet onion
- 2 tbsp wine vinegar
- 3 tbsp brown steak sauce (such as hp sauce)
- 2 tbsp dijon mustard or grainy mustard
- 4 tsp prepared hot horseradish
- 8 hamburger bun hamburger buns split and toasted
- Carbohydrate 5.12855770944834 g
- Cholesterol 73.708760125 mg
- Fat 11.5577281922463 g
- Fiber 0.2685319447628 g
- Protein 23.4080048756666 g
- Saturated Fat 4.64900472166568 g
- Serving Size 1 1 Serving (130g)
- Sodium 191.693920213822 mg
- Sugar 4.86002576468554 g
- Trans Fat 1.45636723082475 g
- Calories 225 calories
Step-by-step
- In large bowl, whisk together eggs, bread crumbs, onion, vinegar, garlic powder, Worcestershire sauce, salt and pepper.
- In small bowl, mix together ketchup, steak sauce, mustard and horseradish; remove half and set aside.
- Add remaining ketchup mixture to egg mixture; mix in beef.
- Shape into eight 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours.)
- Place on greased grill over medium-high heat; close lid and grill, turning once and brushing occasionally with reserved sauce, until digital rapid-read thermometer inserted sideways into centre reads 160°F (71°C), 10 to 12 minutes.
- Sandwich in buns.
A Summer Tradition: Waughburgers
Summer evenings spent with family, the scent of grilling meat hanging heavy in the air – these are the memories that define childhood for many. For me, those memories are inextricably linked to Waughburgers. My dad, a man of few culinary adventures during the long, cold winter months, transformed into a grilling maestro the moment the sun started shining. Saturday nights became sacred; burger nights, orchestrated by my father with a flair for the dramatic and a heavy hand with the condiments.
He wasn't one for recipes; his method was more of an improvisational art form. Each Waughburger was a unique creation, a testament to his spontaneous spirit and the seemingly endless supply of spices and sauces in our pantry. He'd experiment with every imaginable combination, resulting in juicy, flavorful patties that were never quite the same twice. The only constant was the generous helping of a custom-made condiment blend, a secret sauce that elevated the burger to legendary status within our family.
As I grew older, the responsibility of creating this flavorful "sauce" fell to me. It was a task I embraced with the utmost seriousness. While I personally preferred the simplicity of a single onion slice or pickle as a topping, my brother, Duncan, remained steadfast in his belief that a pineapple ring was the ultimate Waughburger enhancement. His insistence, while somewhat puzzling, only added to the unique character of these burgers. It's a testament to the wonderful, unpredictable nature of family traditions.
The process itself is deceptively simple. The magic lies in the unusual blend of ingredients within the patties themselves. It's a mixture of ground beef, eggs, breadcrumbs, and a surprising variety of condiments. The result is a burger that is both flavorful and juicy, a far cry from the typical, dry patties that one might encounter elsewhere. It's the kind of burger that makes you want to linger over the meal, savoring each bite and reminiscing about those long summer evenings spent around the grill.
More than just a recipe, Waughburgers represent a cherished family tradition, a reminder of simpler times, and the unique bond that develops around the shared experience of cooking and eating together. They're a taste of home, a nostalgic reminder of sunny Saturdays, and the love that went into creating them. The joy wasn't just in the eating; it was in the making, the experimenting, the laughter, and the inevitable sibling squabbles over who got the last burger. It's these memories, woven into the fabric of every bite, that make Waughburgers truly special. And it's those memories that I hope to share with my own family one day, continuing a tradition of culinary improvisation and family bonding.
The heart of the Waughburger is not just in the ingredients but in the process, the spontaneous creation of something unique and delicious. It's a recipe that's less about precision and more about experimentation, a celebration of imperfection and family togetherness. It's a recipe for memories, for laughter, and for a taste of summer that will always remain close to my heart.
So, if you're looking for a burger recipe that's more than just a meal – if you're looking for a way to create lasting memories and strengthen family bonds – give Waughburgers a try. You might find yourself creating your own family tradition, one juicy, flavorful patty at a time. Just remember, there's no wrong way to make a Waughburger. The only rule is to have fun and enjoy the process.
