When it comes to burgers, we Deens mean business. We like to keep the seasonings on the meat simple, then go all out on the toppings. Mama got us started with a fried egg on top of the burger, which can get messy, but then again, by the time we finish piling it all on—bacon, avocado, lettuce, tomato, grilled mushrooms and onions, pickles, steak sauce—well, it’s a three-napkin burger at the very least.

　　

Ingredients

serves 6

　　1 1/4 pounds ground beef

　　2 teaspoons Worcestershire sauce

　　1 1/2 teaspoons salt

　　1 teaspoon freshly ground black pepper

　　6 toasted hamburger buns, for serving

　　

Step 1

Prepare a medium grill.

　　

Step 2

In a bowl, mix together the beef, Worcestershire sauce, salt, and pepper. Use your hands to form the mixture into 6 equal-size patties.

　　

Step 3

Grill the burgers, flipping once, to desired doneness, 12 minutes for medium-rare, up to 14 minutes for medium. Serve on toasted buns and pile on the toppings.

　　

The Deens’ List of Toppings

Step 4

Fried egg

　　

Step 5

Shredded iceberg lettuce

　　

Step 6

Sliced beefsteak tomatoes

　　

Step 7

Sliced avocado

　　

Step 8

Thinly sliced raw onions

　　

Step 9

Sliced grilled onions

　　

Step 10

Ketchup

　　

Step 11

Mustard

　　

Step 12

Mayonnaise

　　

Step 13

Cheddar cheese

　　

Step 14

Bacon

　　

Step 15

Grilled portobello mushroom caps

　　

Step 16

Sweet pickle slices

　　

Step 17

Steak sauce

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.