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Nutrition Facts
Serving Size 1 (206g) Recipe makes 8 servings The following items or measurements are not included below: 1 tablespoon liquid smoke
Calories 472
Calories from Fat 254		(53%)
Amount Per Serving		%DV
	Total Fat 28.3g	43%
	Saturated Fat 14.4g	71%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.7g
Cholesterol 138mg		46%
Sodium 517mg		21%
Potassium 490mg		14%
Total Carbohydrate 25.4g		8%
	Dietary Fiber 1.2g	4%
	Sugars 5.3g
Protein 28.1g		56%
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Bushka Burgers

Recipe #31859 | 55 min | 45 min prep | add private note

⁽²⁴⁾ RATE IT NOW Print Recipe

By: HOUSEMANAGER (Charlene)
Jun 23, 2002

These burgers have evolved over a very long time of trying different ingredients and techniques. They got the name "Bushka Burgers" a slang Russian name given to me by my Russian husband in my efforts to produce the perfect burger. They are moist, juicy and big on flavor. Serve them with your favorite burger garnishes and watch them disappear!

SERVES 8 (change servings and units)

Ingredients

2 lbs lean ground beef
1 egg, beaten
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup ketchup
2 tablespoons butter, softened
1 tablespoon fresh parsley, chopped
1 tablespoon liquid smoke
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
kosher salt
fresh ground black pepper
8 large hamburger buns
1/2 cup melted butter

Directions

1
COMBINE in a large bowl, the beef, egg, onion, garlic, ketchup, 2 tbsp butter, parsley, Liquid smoke, Dijon mustard, Worcestershire sauce, salt and black pepper. (Do not overwork the mixture, otherwise your burgers will be tough.)
2
FORM into 8 equal-sized flatter patties. Separate each burger with wax paper, stack and put into the freezer to firm them up.(This helps them to cook evenly and stay together.)
3
PREHEAT grill to medium-high.(Apply a little vegetable oil to the grate before you fire it up and your burgers won't stick to the grate.)
4
GRILL burgers to desired doneness turning only once.
5
BRUSH burger buns with the remaining ½ cup melted butter and grill cut side down until crisp and golden brown.

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Featured Reviews for This Recipe

From: Grace-AK

On Aug 11, 2009

I followed this recipe exactly, and it was nice to have a change, but none of us really cared for the smoked flavor. Combined with the parsley (I used flat-leaf) it was a little too foo-foo. We topped our burgers with sauteed mushrooms.

1 person found this review helpful

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From: BBQFan

On Jul 28, 2007

This creates a very flavor-full burger. I used 90% lean ground beef, which normally would make for a very dry hamburger on the grill, and had no issue. It kept the meat moist. This recipe would also work well as a meatloaf mix. It has outstanding flavor to it.

0 people found this review helpful

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From: Myrna in London

On Jul 7, 2002

These were the best burgers bar none that I have ever had. They were thick, juicy and incredibly flavourful. I particularly like the addition of the liquid smoke. I had no trouble envisioning these cooked over the glowing embers a good hardwood fire rather than the urban electric BBQ that lives on my balcony. I appreciated your handling instructions as well, definitely a bonus in producing the look of the ultimate burger. I topped them with caramelized onions and nested them on home made buns...fantastic! Thank you Charlene.

7 people found this review helpful

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From: Merlot

On Aug 14, 2002

Wonderful tasting burgers. I particularly like the addition of the Liquid Smoke which I believe puts these burgers over the top. They are juicy and full-flavored. All your hard work for the "perfect" burger paid off. Thanks for sharing this great recipe.