Like rock and roll and dancing in that town in Footloose, burgers must be the work of the devil.  There is no other explanation for something so simple tasting so good!  And that’s just normal burgers.  Once you have tried Margaret Fulton’s Devilled Burgers you will be ready to sell your soul for the recipe!

Not that you have to of course.  The recipe is at the end of the post.  No soul selling involved!

So what makes the Devilled Burger so special?

Oh and warning ahead…I am going to drop the dreaded M word.  You know, the one that rhymes with foist.  Haters beware!

One thing  I have noticed about a couple of old hamburger recipes is that they use bread soaked in evaporated milk.  This may both look and sound pretty gross but I think this combo really helps to keep the burgers moist.  There.  I’ve said it.

This mixture turns into something that resembles either wallpaper paste or the gruel from Oliver but I think it does the job.  I had these two nights running and I was expecting that reheating them on the second night would make them dry but no, they were as juicy as ever!  Possibly even better than the first night.

Other ingredients are finely chopped mushrooms (sorry Jenny), mustard, tomato ketchup, green Habanero sauce, horseradish and Worcestershire Sauce!  No wonder these are tasty little demons!

These are so good.  Who could believe  ground beef could be so tasty? These have rocked straight in at number two on my best burgers ever (right behind my spicy feta burgers)!  Hmmm..,.now what would happen if you added some feta and cumin to this recipe?  The burger to end all burgers? Burgergeddon?  I now so want to try it out!

Top these burgers with your favourite toppings, mine are in the recipe below and enjoy!!!!

If serving at your own devil theme party, why not lay out your salad ingredients and condiments and any other trimmings you like and let your guests create their own version of the Devilled Burger?

Devilled Burgers

Print Recipe

• Author: Taryn Fryer
• Yield: 12 1x

Ingredients

Scale 1x2x3x

• 4 slices bread
• 3/4 cup evaporated milk
• 1 kilo minced (ground) beef
• 2 tsp salt
• pepper to taste
• 1 chopped onion
• 2 eggs
• 250g chopped mushrooms (optional)
• 1.5 tsp Dijon Mustard
• 1/4 cup tomato ketchup or mild chilli sauce (I used a combination of ketchup and green habanero sauce)
• 2 tsp prepared horseradish
• 2 tsp Worchestershire sauce
• 1/4 cup mayonnaise
• 2 tsp green Habenero sauce
• Lettuce leaves
• Tomato Slices
• Vintage Cheddar, thinly sliced
• Red Onions, thinly sliced
• Pickles

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Instructions

1. Remove the crusts from the read, cut into squares and soak in evaporated milk for 10 minutes, then beat with a fork.
2. Mix meat, bread, salt, pepper, onion, mushrooms, mustard, tomato ketchup and/or chilli sauce, horseradish and Worchestershire Sauce in large bowl. Mix in the eggs with a fork.
3. Shape into 10 even sized patties.
4. Heat some oil in a frying pan and gently fry the red onions .
5. Preheat the grill and grill the hamburgers on one side for 7-8 minutes on one side and ^ minutes on the other. Add a slice of cheese using and grill for a further minute or so until the cheese has melted.
6. Whilst the hamburger is cooking, toast your buns.
7. Mix the mayonnaise and the green habanero sauce together and spread over the buns.
8. Top with a lettuce leaf and a slice of tomato.
9. Place the burger on top of the tomato and top with the fried onions and the burger bun.
10. Pickles can be served on the side or in the burger or not at all!

Oh and look!  Is that a bottle of Lychee Beer in the background?  Yes indeed.  Just doing a little taste testing for the margarita to come.  Or should that be a lagerita?

Have a fab week!  Next time, we’ll be wrapping up our devil themed party with an appropriately titled cake from the Domestic Goddess herself!