The Best Hamburger Around (or so they say)
September 22, 2016 • 0 comments
Whenever we make hamburgers we're told "these are the best hamburgers I've ever had". I nod, laugh, and say "me too". Actually, they're easy to make. All you need are great ingredients to start with, and for most people, a new technique on forming a patty.
- Prep Time:
- Cook Time:
- Servings: 6 - 8
Ingredients
- (2 Pounds) Ground Beef (Loose)
- (2 Egg Yolks) 1 Dozen Eggs
- (2 Tsp) Salt
- (1 Tsp) Pepper
- (2 Tbs) Ketchup
- (1 each, sliced) Cheese (Extra Sharp Cheddar), Onion, Pickle, Tomato, Lettuce
- (to top) Ketchup, Mustard, Mayo
- (6 - 8) Buns (Potato Roll is best)
Directions
- Thaw ground beef in fridge over night, or under cool running water
- Slice cheese, onion, tomato, pickle and chop lettuce (save the "hat" of your onion, about 1/2 inch thick)
- Preheat grill on high, clean grates, set grill to medium
- Place thawed ground beef (still very cold!) in medium metal mixing bowl
- Add egg yolk, salt, pepper & ketchup
- Mix thoroughly, make into 6 or 8 equal size balls (for 1/3 or 1/4 pound patties respectively)
- Flatten balls by rolling them (not pressing!) in your palm
- Once about 1 inch thick, press center of patty with thumb and palm and stretch the patty outwards, like a pizza
- Ideally, it will be about 1/4 inch thick (almost opaque) and quite wide (about 5 - 6 inches), repeat with each ball
- Using your onion "hat" rub down your hot grill grates just before placing patties onto the grill
- Allow 2 - 3 minutes to cook with the lid down, until patties turn slightly grey and have some liquid pooling on top
- Flip, (do not press with spatula!), add cheese, and immediately turn grill off. Let cook for 1 minute, or until cheese is melted
- Remove from grill, set on bun, top and serve (You will have a medium cooked burger, no char, and just perfect). Served best with salty kettle cooked chips and a fresh garden salad.