The sun was shining on Friday evening, making it an ideal time to grill. I was craving burgers, so we took out the ground beef from the freezer the day before and placed it in the fridge to defrost. After it defrosted over night, I placed the beef in a large mixing bowl and added half the meat of a hot Italian sausage to add subtle complexity to the flavor, 3-5 tablespoons of A1 (steak sauce) for tartness, 3 tablespoons of oyster sauce for saltiness, and 2 tablespoons of hoisin sauce for a touch of sweetness. Mix the ingredients thoroughly by hand, let sit for an hour or so, shape into patties, then grill until cooked to your taste. Place slices of aged white cheddar on the patties at the end of cooking, close the grill top, and let melt.
For the buns, melt butter in the microwave and brush onto the inside of the buns. Toast the buns on the grill, then place the cooked patties on the bun and top with mayo, tomato slices, arugula and sliced pickles.
We grilled asparagus as a side, brushed with olive and sprinkled with barbecue seasoning. Cook them for about 20 min., turning them over halfway through the cooking time.