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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger. I will side with the Wisconsin theory, and attribute this recipe to the Midwest U.S. region. Ingredients:
2 lbs ground beef (80 - 85% lean, more lean is too dry) |
2 tablespoons dried onion flakes |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
2. Mix ingredients with your hands using a light touch.
3. Don't be tempted to overmix.
4. If you do, it becomes too dense.
5. When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
6. For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
7. Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
8. Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).
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