Not Just Meat in a Bun

The hamburger is a symbol of flavor in its simplest form. Straightforward, egalitarian, substantial, and good-natured, it is also a little bloody at times.

It may come big and ungarnished, the East Coast ideal, tender and untroubled by bones or gristle, everything you look for in a filet mignon but seldom find. It may be the West Coast model, swelling with vegetation, brimming with health and well-being, piled high with all that a seed catalog can provide. A great burger, regardless of regional differences, instills a sense of optimism and fulfillment, that all is right at the table or the counter or the woodgrain, screwed-to-the-floor, fast-food booth.

At its best, it eliminates the need for conversation or the urge to glance up at the TV over the bar. If you find yourself eating silently, eyes closed, ignoring everything around you, even the unavoidable burger-joint din, you have come upon a burger that can be pronounced a success.

Original recipe yield: 6 burgers
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min


   INGREDIENTS

* 2 pounds extra-lean ground beef
* 1 (1 ounce) package dry onion soup mix
* 1 egg, lightly beaten
* 2 teaspoons hot pepper sauce
* 2 teaspoons Worcestershire sauce
* 1/4 teaspoon ground black pepper
* 3/4 cup rolled oats


   DIRECTIONS

1. Preheat an outdoor grill for medium high heat and lightly oil grate.


2. In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.


3. Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.