The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Finally Sharing The Very Best Hamburgers 

Blaise Doubman 

I simply can not believe that I have never shared my recipe for the very best hamburgers here with all of you! The recipe is published in one of my cookbooks, honestly I can not think for anything which one this particular recipe is in but it is in one of them. I have had people write to me, email me and just recently, which is why I thought about this recipe to begin with, call me and ask for this delicious recipe. You will never make your hamburgers the same way again after trying this recipe! 

The inspiration behind this recipe started years ago on an episode of “The Barefoot Contessa” with Ina Garten. She makes a version of this recipe using Niman Ranch beef, Dijon mustard and caramelized onions. She also serves hers on split English muffins, which is one of her original ideas that I kept. I love the idea of serving a burger on an English muffin and when I toast the English muffin, people go crazy for them! Of course you do not have to use English muffins, you can use regular hamburger buns, but there is something about the English muffin that really takes it up a notch. I highly recommend trying them that way. 

The Best Hamburgers 

2 pounds ground beef

1 tablespoon yellow squirt mustard

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon black pepper

In a large bowl, combine together the ground beef with the yellow squirt mustard, olive oil, salt and black pepper gently with a fork. 

Form into six patties, being careful not to compress them.

Cook as desired on grill, flattop, skillet or oven. 

Ask and Answer: I have been getting a few questions about homemade bread and if I have any recipes. I do, on my website, have recipes for bread but nothing yet in the way of sourdough.