When we lived on the ranch in middle of nowhere South Dakota, we tried Blue Apron meals since we never ate out (it was 45 minutes to fast food and when you're calving out 600 cows, ain't nobody got time for that). Most of the meals didn't fill Nick up and were more fancy than our Midwestern palates were used to, but there was one burger that blew our minds and we continue to make a quick and easy version of it.
The original burger had chopped up mushrooms, hoisin sauce, garlic, and was topped a special mayo. Our simple version that we make at least every other week is just hoisin sauce, garlic, and topped with mayo and it is soooooo good!! To be honest, we have not made plain burgers once over the last three years.
1 pound of burger
1/4 tbsp of garlic powder
1 to 2 tbsp of hoisin sauce (depending on taste)
Place thawed burger into a mixing bowl.
Add garlic and hoisin sauce to burger. Mix evenly throughout with hands.
Create 1/4 pound patties for 4 burgers or 1/3 pound patties for three ( we generally do 1/3 pound). Nick's secret is to place a small indent in the top of the burger to help keep thickness as they cook.
Grill burgers until the internal temperature is 165°F.
Put a generous helping of mayo on the bun, top it with a couple drops of hoisin sauce then mix mayo and sauce together. Then place the burger on the bun and enjoy!
We like to pair burgers with waffle fries (with our favorite dipping sauce - comment below if you'd like that recipe too! It's amazing!!) and a vegetable!