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The “Big Meech” Burger

  • Total Time: 10 minutes
  • Yield: 4 to 6 burgers


*total time includes prep and marinating


  • 1lb ground beef, at least 80% lean, 20% fat for a really juicy burger
  • 1/4 cup prepared bbq sauce
  • 1/4 cup heavy cream
  • 1/4 cup italian bread crumbs (to bind the meat, otherwise it’ll be DUMB tender and fall apart)
  • 1 tbsp of worcestershire sauce
  • 1 tbsp olive oil
  • Seasoned salt, pepper, cayenne, chili powder or flakes, granulated garlic (or garlic powder), onion powder to taste — and/or any other seasoning you feel will make this amazing. Use your best judgement.


  1. In a bowl, add your beef (or turkey), and season with the seasonings of your choice. Add the heavy cream, wocestershire sauce, olive oil and bread crumbs and gently mix with your hands or a spoon. Don’t over-mix, you’ll toughen the meat. You just want to make sure all of the seasoning and other ingredients are well incorporated. Cover with plastic wrap and allow this to marinate at least an hour, up to 24 hours.
  2. When ready to cook, use either a frying pan, griddle, or grill pan for your burgers. Form about 4 to 6 big patties and cook them over medium high heat, about 4 to 5 minutes on each side or until juices are no longer pink. DO NOT PRESS YOUR BURGERS WITH YOUR SPATULA. You will lose all of that delicious juiciness and dry them out. Make sure you only flip each burger one time to avoid having it fall apart on you, because they will be very tender.
  3. Once the burgers are done, remove from heat and add a slice of cheddar cheese (or the cheese of your choice). Cover the pan so that the steam will melt the cheese.
  4. Place each patty on a toasted bun along with the onion rings and other fixin’s and enjoy.
  5. **I used “soft vienna rolls” from Wegmans as the bun for these burgers. I brushed the tops with a little olive oil, garlic salt and dried parsley for sheen. Toasted them in the oven for about 5 to 10 minutes and built my humongous burger. You don’t have to use this bun if you don’t want to, I’m just letting you know what I used in case you’re wondering 😉
  • Prep Time: 10 minutes
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