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David decided it was time to make some Sizzle Burgers, so we took a trip down memory lane.
There’s nothing like a good fried hamburger now and then. I have fond memories of when my mama would fry us one on Friday nights when my daddy was eating at the hunting club. She would fry the hamburgers in the pan without anything but the wonderful juices of the meat. When they were done, she would put the burger in the center of two pieces of mustard covered loaf bread and cut it into triangles. We would usually have potato chips or French fries to accompany our burgers. Those burgers were better than one from any fastfood restaurant and she made them in a matter of minutes in the comfort of our home.
David’s has fond memories of his mama frying hamburgers too. He said years ago they saw a commercial for Worcestershire sauce on television. The commercial introduced people to “Sizzle Burgers”. They were called that because the burgers were doused with a few splashes of Worcestershire sauce, which made them sizzle. His mama started making them and that memory has stayed with him just like my mama’s mustard topped triangle burger sandwich.
Sizzle Burgers are ground beef patties seasoned with salt and pepper, fried in a pan with Worcestershire sauce and butter until golden brown, then placed on a bun with cheese and your toppings of choice.
However, we highly recommend that you limit the toppings as to not overpower the great flavor of the sizzle burgers because less is always more! We simply put some sauteed onions, mayonnaise, and ketchup.
Do you have fried hamburger memories too? What’s your favorite way to fry a hamburger?
We’ve love to hear from you. Rate this recipe and comment below!
- 1 pound ground chuck
- Kosher salt and freshly cracked black pepper to taste
- 5 tablespoons unsalted butter divided
- 2-4 splashes Worcestershire Sauce to taste
- 4 hamburger buns split; toasted, if desired
Suggested Toppings: Cheese slices, onions, mushrooms, ketchup, mustard, mayonnaise, the possibilities are endless!
- Divide the meat into 4 equal portions. Form each portion into a ¼-inch-thick burger. Do not over pack and make a deep depression in the center with your thumb, so that it will not shrink as much. Season both sides of each burger with salt and pepper.
- Heat the 2 tablespoons of butter in the pan or medium-high heat until the butter begins to foam. Splash in some Worcestershire sauce and place burger in the pan. Cook until golden brown and very slightly charred on the first side, about 3 minutes.
- Before flipping the burgers add 2 tablespoons more of the butter and allow it to melt. Flip the burgers over and move them around in the butter to coat the bottoms. Splash is some more Worcestershire and cook the burgers until golden brown and very slightly charred on the second side. 4 minutes for medium rare (3 minutes if topping with cheese).
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top the pan with a lid or tent the burgers with aluminum foil to melt the cheese. Remove the burgers from the pan. Place in a warm place and allow to rest while browning the buns.
- Melt 1 tablespoon of butter in the pan. Split the buns in half and place them in the pan. Allow the buns to brown and become crispy.
- Sandwich the hot burgers between the buns, add toppings and serve immediately.
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