Pat: You can shape these burgers into four 1/4-pound patties, but in Memphis, we shape them into mini-burgers so each person gets to eat two (and kids love the easy-to-eat size). Drizzled with a spicy mustard sauce and topped with ripe tomatoes, pickles, and fresh lettuce, these juicy, satisfying burgers fly off the plate every time. Run out of these and you’ll be singing the Memphis blues.

　　

Ingredients

serves 4

　　1 small red onion, cut into 1/4-inch slices

　　1 pound ground beef

　　1/2 small onion, grated

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　8 small potato rolls, split in half

　　2 medium-sized ripe tomatoes, sliced

　　Sliced pickles, for garnish

　　Leaf lettuce, for garnish

　　1 recipe Mustard Sauce (recipe follows)

　　

Mustard Sauce

3 tablespoons mayonnaise

　　1 tablespoon Dijon mustard

　　1 teaspoon apple-cider vinegar

　　1/4 teaspoon cayenne pepper

　　Kosher salt

　　Freshly ground black pepper

　　(makes 1/4 cup)

　　

Step 1

Preheat a flat-top grill pan to high.

　　

Step 2

Place the sliced onion on the grill, and cook until lightly charred and tender, about 10 minutes.

　　

Step 3

In a medium bowl, combine the ground beef, grated onion, salt, and pepper. Make eight small burgers equal in size, about 3 inches across.

　　

Step 4

Cook the burgers on the flat-top for 3 to 4 minutes on each side. Serve on the split rolls with grilled onions, tomatoes, pickles, and Mustard Sauce.

　　

Mustard Sauce

Step 5

Stir all the ingredients together in a small mixing bowl.

　　Cooks' Note

　　To really “blues” up your burgers, top them with crumbled blue cheese.

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.