Backyard Burgers
Backyard Burgers – Ketchup, Mustard, and the Right Kind of Sear (Shaggy P Shake)
No avocado. No aioli. No triple-stacked nonsense. These are the burgers you ate off a paper plate, while drinking from the hose. Baseball dirt on your socks and a bat leaning against the back steps. Pressed by hand, grilled hot, served simple—ketchup and mustard if you want it. Always toast the buns. That’s the move.
Ingredients
- 2 lbs ground beef (80/20 is ideal)
- 1–2 tbsp Shaggy P Shake
- 4–6 burger buns, soft and squishy
- 1 tbsp unsalted butter (for toasting buns)
- Yellow mustard
- Ketchup
- Optional: sliced American cheese
Instructions
- Form the Patties: Divide beef into 4–6 portions. Shape into loose, flat patties about ¾-inch thick. Don’t overwork it—just shape and go.
- Season: Coat both sides generously with Shaggy P Shake .
- Cook Hot: Preheat grill or cast iron over medium-high heat. Cook burgers 3–4 minutes per side, flipping once. Add cheese in the last minute if using.
- Toast the Buns: Butter buns and toast cut-side down until golden. Always toast the buns.
- Build It: Burger on bun. Ketchup. Mustard. Done. Anything else is between you and your childhood self.
Chef Paddy’s Tip
- Trust the blend: Shaggy P Shake is built to create that crust and flavor—no extra salt needed.
- Hot grill only: You want a sear, not a steam.
- Cheese melt move: Add cheese and cover briefly to melt it tight and clean.
- Always toast the buns: That’s not optional. That’s the difference.
Let’s cook with heart and hustle.
