Eric Van De Vens Blog

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Erics Top Secret Burgers!!

The time has come, to unleash my top-secret burger recipe! You may alter the mixture to your own personal tastes, but this is the basic recipe.

Meat: I prefer ground chuck. You can use regular ground beef, but the “shrinkage” factor and grease flare ups are quite common. You may also use ground sirloin mixed with ground beef, it is up to you. For the rest of the ingredients, you will have to experiment with what you like best.


  1. 3 pounds of ground chuck
  2. 2 Tablespoons of barbecue sauce (I prefer Bullseye Traditional)
  3. 1 Teaspoon of Crystal Hot Sauce (add to taste)
  4. A liberal portion of your favorite steak seasoning (I prefer McKormicks broiled steak seasoning)
  5. 1 Teaspoon of Lee and Perins Worcestershire sauce

Now, blend everything together for at least five minutes.

Time to add seasoning. How do you determine if more seasoning is required? I actually take a bite of the mix. I know, don’t eat raw meat or you will die! I have been doing it since I was a kid and never have I gotten sick. Legal disclaimer: Eric Van De Ven will not be responsible for any injuries, deaths, loss of income or any other devastating repercussion if anyone eats raw meat. I am in no way instructing anyone to eat raw meat. Do so at your own risk!

The next step is to form the beef into “balls”. The balls should fit in one of your hands. This will ensure that after cooking and adding buns and condiments, you will have enough meat to have a filling burger.

Now, you are ready to make the patties. Throw the burger balls back and forth between your hands. Shortly, the balls will become patties. You can flatten them out now, or proceed to the next step if you plan on freezing them.

The burgers are now ready to grill. I usually get six to ten pounds of meat when I go shopping so I can make plenty of burgers for freezing. Also, if you are having a party, you can do the next step as well.

Place the burger patties in a sandwich bag. Try to get the burger in the middle of the bag. Now, gently, press the burgers down to get a round, flatter pattie. The general idea is to get the patties to be all the same size. This will help when it comes time to cook.

The burgers are now ready for transport or freezing. I acquired a nifty burger storage bin from BJs and it holds 16 burgers. You can thaw them out in advance or just cook them right from the freezer.

The recipe is the basic version. You may tweak it to your heart’s content. Many who have had my burgers have made several comments as to how juicy, tender, and delicious they were. The wife specifically made a comment, which cannot be repeated here, and as a result, we were married! đŸ™‚



February 20, 2011 - Posted by | Beef | , , , , , , , , , , , ,

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