A couple of tablespoons of Blue Plate® Mayonnaise mixed into the meat keeps a burger juicy and creates a wonderful crust. If you can assemble the patties and refrigerate them for a while, the seasoning has time to bloom and the results are even better.
- 1 pound good-quality ground beef, such as ground round or sirloin
- 2 tablespoons Blue Plate® Mayonnaise, plus more for serving
- 1 tablespoon Montreal-style steak seasoning, or 1 teaspoon other favorite meat seasoning mix
- 2 teaspoons Worcestershire sauce
- 4 hamburger buns, toasted if desired
- 1 large tomato, sliced
- 4 lettuce leaves
- MIX hamburger meat, 2 tablespoons mayonnaise, seasoning and Worcestershire in a large bowl, preferably with your hands, until thoroughly mixed. Divide into four evenly sized balls and flatten gently but firmly into patties. Cover and refrigerate if making ahead.
- HEAT a grill or cast-iron skillet over medium-high heat. Put burgers on the grill or in the skillet. Cook without moving until bottom of the patty is browned and will lift without sticking, 5 minutes or so. If it sticks when you put a spatula under one edge, cook another minute or two, until it will easily move.
- FLIP and cook the second side until well browned and interior registers 165 degrees on an instant-read thermometer, and no pink is visible. Remove cooked patties to a platter covered with paper towels.
- SERVE immediately with additional mayonnaise, buns, tomato and lettuce.