Make a Better Burger

Our new favorite burger or slider is a combination of meat.  If you’re not in the mood for a burger, make meatballs.  Pork plus burger meat is the basic formula.  If you add tamari or soy sauce, and optional other ingredients, you have an unbelievably good burger.  I’ll list everything I used, and everything Kathy used, and you customize yours!

Just a note about using mushrooms.  The addition of tamari or soy plus mushrooms makes for big meaty flavor.  Mushrooms also add moisture to the meat.  I used mushroom soy sauce, and because the sausage I used had a lot of fat, I didn’t need any extra moisture.

There’s no picture, because honestly, if you’ve seen one burger, you’ve seen them all.

Better Burgers

Total Time: 25 minutes

Yield: Serves 4-6


  • 1 lb ground pork
  • 1 lb ground beef
  • 1 egg
  • 1 1/2 TBSP tamari or soy sauce
  • 1 1/2 TBSP steak sauce
  • 2 tsp worcestershire sauce
  • 1 tsp granulated onion powder
  • 1 tsp granulated garlic powder
  • Pepper
  • 1 TBSP extra virgin olive oil
  • 2-4 TBSP crushed potato chips
  • Lanie's
  • 1 lb loose Italian sausage meat
  • 1 lb ground deer meat
  • 1 TBSP mushroom soy sauce (or tamari or soy sauce plus finely chopped mushrooms)
  • Salt and pepper
  • Extra virgin olive oil, if the sausage is too lean


  1. Mix all ingredients except oil and potato chips. Add oil, if the meat is lean. Add enough crushed chips to bind everything. Add a little salt, if you think it won't be salty enough with the other ingredients that contain salt.
  2. Form 5-6 patties. Fry or grill.
  3. Lanie's
  4. Mix all ingredients.
  5. Form 5-6 patties. Fry or grill.