Better than Best Burgers

Lately I've been on the perfection kick--mastering and fine-tuning every little recipe I have--which means the old ones have made their way out of hiding and my husband has had to try, compare and rate no less than 10 similar, though slightly-different chocolate chip cookies. (tough gig he's got there, right?!)

On the list of things to-make-perfect was hamburgers.  Juicy, not overcooked, flavorful and dripping with goodness burgers. Well, folks...we can check that off the list!  Perfection.  Pure perfection.

Before I get to the recipe, let me preface this with the disclaimer that I believe meat should taste like meat.  If you buy the best grade of ground beef and lightly season it, it'll do you justice.  I don't like to over-marinate meat, season too heavily or get to crazy with burgers--especially a plain-jane one that people are going to doctor up to their own liking.  Get the base right and people will be thrilled, that's my take.

With that said; this flavorful burger is better than ones I've paid a pretty penny for--and darn it if the hubs didn't ask for seconds.

Better than Best Burger (serving is for 2; double as needed)

Ingredients:
1 lb ground beef (90%)
1 egg yolk
1 Tbs. steak sauce (I use whatever is on sale; or in my pantry; this is with A1)
salt and pepper
Cold, unsalted butter, 2 small patties.

Directions: 
Crank the grill up!  I use a cast-iron, stovetop one and am basically in love with it.   Whatever indoor/outdoor grill you use, make sure it's HOT.

In a medium bowl, break up the ground beef.  Add the egg yolk, steak seasoning and mix, gently with a fork.  (The key to this part is to not "do" too much to the meat, don't break it down much, just make sure all the ingredients are incorporated.)  Liberally season with salt and pepper.  Form into 2 patties.  Make an indention in the center of both patties, and place one patty of butter in each.  Form the meat back over the butter so that it's completely encapsulated by the meat.

Place directly on a hot grill--and let cook for 3-5 minutes per side; to your tasting.  Remove, let stand for 5 minutes and serve.

Bet you didn't think we were adding butter to a burger, did you?!  I know, crazy.  For me, I don't like a medium-rare burger, it's counter-intuitive to everything I've ever learned about ground beef--which is cook well.  I also don't like a well-done burger because it's so tough.  The key here is add a bit of fat, which will help the burger cook, keep it moist and add a fantastic layer of flavor to it.  Top your burger with all the fixings your heart desires.