Lightly combine beef, bread crumbs, HP sauce, onion and egg. Gently form into four 3/4" (2 cm) thick patties. Grill over medium-high heat on lightly oiled grill for 5 to 7 minutes per side or until digital instant-read thermometer inserted sideways into centre of each patty reads 160°F/71°C.
Additional Information:
4 Variations:
Surf and Turf Burger: Add in 3 Tbsp (45 ml) minced fresh dill. Top with Baby Shrimp Salsa, made by stirring together 1 cup (250 ml) frozen cooked baby shrimp, thawed, 3 radishes, thinly sliced, and 2 Tbsp (30 ml) EACH mayonnaise and seafood cocktail sauce. Garnish with minced fresh dill.
Mini-Cheeseburger Salad: Add in 1/2 cup (125 ml) shredded Cheddar cheese. Form into twelve small patties. Top iceberg lettuce wedges with cooked patties, halved grape tomatoes, shredded Cheddar and sliced dill pickles. For salad dressing, combine 1/2 cup (125 ml) Thousand Island Dressing with 1/4 cup (50 ml) prepared yellow mustard.
Cocktail Hour Burger: Add in 2 tsp (10 ml) Lea & Perrins Worcestershire sauce, 1 celery stalk, minced, 1 tsp (5 ml) EACH celery salt and hot pepper sauce. Top with tomato slice sprinkled with celery salt and garnish with a pickle.
Burger Luxe: Add in 1/3 cup (75 ml) crumbled feta cheese and 1 tsp (5 ml) minced fresh rosemary. Top with crumbled feta, baby spinach leaves and shaved prosciutto.