My dad rarely cooked throughout the winter. Every once in a while he'd make a delicious Scottish classic, such as cock-a-leekie soup, but it was not often. However, when summer came, everything changed. Saturday night suddenly became burger night, and since the grill was involved, cooking the burgers – and naming them – became his manly duty. He would pick just about every condiment and spice out of the cupboard to make these moist, flavourful burgers. Waughburgers were never made the same way twice. The only constant was the heavy use of condiments inside the burger mixture. Eventually the job of choosing and stirring together the condiments for the “sauce” went to me, which I took on with great seriousness. I never needed anything but a slice of onion or pickle on top, but my brother, Duncan, still swears by the addition of a pineapple ring as a topper. – Annabelle Waugh
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In large bowl, whisk together eggs, bread crumbs, onion, vinegar, garlic powder, Worcestershire sauce, salt and pepper.In small bowl, mix together ketchup, steak sauce, mustard and horseradish; remove half and set aside. Add remaining ketchup mixture to egg mixture; mix in beef.
Shape into eight 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours.)
Place on greased grill over medium-high heat; close lid and grill, turning once and brushing occasionally with reserved sauce, until digital rapid-read thermometer inserted sideways into centre reads 160°F (71°C), 10 to 12 minutes. Sandwich in buns.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 715 mg
- Sugars 7 g
- Protein 29 g
- Calories 392.0
- Total fat 15 g
- Potassium 394 mg
- Cholesterol 106 mg
- Saturated fat 5 g
- Total carbohydrate 35 g
%RDI
- Iron 31.0
- Folate 36.0
- Calcium 10.0
- Vitamin A 2.0
- Vitamin C 3.0
