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: minutes
  • Cook Time: minutes
  • 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

  1. Thaw ground beef in fridge over night, or under cool running water
  2. Slice cheese, onion, tomato, pickle and chop lettuce (save the "hat" of your onion, about 1/2 inch thick)
  3. Preheat grill on high, clean grates, set grill to medium
  4. Place thawed ground beef (still very cold!) in medium metal mixing bowl
  5. Add egg yolk, salt, pepper & ketchup
  6. Mix thouroghly, make into 6 or 8 equal size balls (for 1/3 or 1/4 pound patties respectively)
  7. Flatten balls by rolling them (not pressing!) in your palm
  8. Once about 1 inch thick, press center of patty with thumb and palm and stretch the patty outwards, like a pizza
  9. Ideally, it will be about 1/4 inch thick (almost opaque) and quite wide (about 5 - 6 inches), repeat with each ball
  10. Using your onion "hat" rub down your hot grill grates just before placing patties onto the grill
  11. Allow 2 - 3 minutes to cook with the lid down, until patties turn slightly grey and have some liquid pooling on top
  12. Flip, (do not press with spatula!), add cheese, and immediately turn grill off. Let cook for 1 minute, or until cheese is melted
  13. Remove from grill, set on bun, top and serve (You will have a medium cooked burger, no char, and just perfect)
  14. Eat, enjoy, repeat...you might want to make more than one, as everyone will fight over any extras
  15. Served best with salty kettle cooked chips and a fresh garden salad
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September 29, 2016 • 0 comments