River Cottage Farm Pub Style Burgers

The pub sauce is a must. Don't skip it. It's easy, quick and keeps in the fridge for a good month!
Course: Dinner, Lunch
Servings: 4

Ingredients

  • 2 lb River Cottage Farm ground beef or you can also do lamb
  • 4 tbs unsalted butter melted and cooled slightly
  • 1 pinch salt and pepper or to taset
  • 1 ts olive oil

Pub sauce

  • .75 cup Mayo
  • 2 tbs Soy sauce
  • 1 tbs Dark brown sugar
  • 1 tbs Worcestershire sauce
  • 1 tbs Chives minced
  • .75 ts Pepper

Instructions

  • Place over rack in the middle of the oven and preheat to 300 degrees. Drizzle the butter over ground meat and add 1 ts pepper. Gently toss with a fork to combine. Divide meat into 6-8 patties, lightly packing the meat. Gently flatten the patties 3/4 thick and about 4 1/2 in diameter. Refrigerate patties until ready to cook. Patties can be refrigerated, covered, for up to 1 day.
  • Season one side of the patties liberally with salt and pepper. Using spatula, flip patties and season other side. Heat oil in 12 inch skillet over high heat until just smoking. Using spatula, flip burgers and cook for 2 minutes longer. Transfer patties to rimmed backing sheet and bake until burgers register 125 degrees for medium rare and 130 degrees for medium, 3-6 minutes
  • Transfer burgers to plate and let rest for 5 minutes. Transfer to buns and add desired toppings and enjoy.
  • For the pub sauce just whisk all the ingredient together.