Ingredients:

Mixing Instructions:

Place beef in a bowl, make a small bowl like indentation in the middle of the beef with your fist. Next, crush the salteen crackers into small chunks. Pour a good amount of Lea & Perrins worcestershire sauce on the crackers, as to soak up the juice. Crack one egg into the mix. Spread Lawry's seasoning salt over the top of the beef. Add Anchor Bar suicidal wing sauce to desired hotness. Remember, during cooking, most of the sauce will cook out of the burger. The cooked burger will taste between medium and hot, depending on the amount of sauce added.  Now mix well, until the sauce blends into the meat. The final mix should leave the meat and your hands orange. Shape into burgers using BurgerMate.

Grilling Instructions:

While grilling these burgers, the wing sauce and burger juices will drip. I suggest cooking these burgers closer to medium-well / well done. This allows the more timid hot sauce eaters to enjoy the taste of the burger.