Burger Receipe.........please
We keep it simple.
Everyone has been saying to use the 80/20, but I use only the regular 73/27 ground beef. Fat = Flavor!
The only thing I put in them is salt, pepper and chopped onion. Make em big! 1/2 pound each. Grill them until they are medium well. It helps if you make an indentation the size of a quarter in the middle of the patty before you grill them to keep the burger from being too fat in the middle. Add Pepper jack cheese until it is melted and they're ready!
I have tried many different recipes, but have found I like these better than any other more complicated burgers.
Everyone has been saying to use the 80/20, but I use only the regular 73/27 ground beef. Fat = Flavor!
The only thing I put in them is salt, pepper and chopped onion. Make em big! 1/2 pound each. Grill them until they are medium well. It helps if you make an indentation the size of a quarter in the middle of the patty before you grill them to keep the burger from being too fat in the middle. Add Pepper jack cheese until it is melted and they're ready!
I have tried many different recipes, but have found I like these better than any other more complicated burgers.
Tim
Just Another Day in Paradise!!!
Just Another Day in Paradise!!!
Easy, everyday burgers: 80/20, very finely chopped onion, quick form, season with Penzey's: the Chicago Steak and the Beef Roast Seasoning. After first turn, add some Worcestershire Sauce.
If the meat looks too lean I add some chopped cooked bacon to the mix before cooking. Oh, heck,I add it even if it DOESN'T look too lean - BACON, BACON, BACON!
If the meat looks too lean I add some chopped cooked bacon to the mix before cooking. Oh, heck,I add it even if it DOESN'T look too lean - BACON, BACON, BACON!