Grill The Perfect Hamburger

I have been on a quest for the holy grail of hamburger for over 25 years. After years of experimenting and copying the recipes of others I think I am getting close. I doubt if I will ever achieve perfection, but this recipe is still the best I have ever tasted:

The Meat: I use lean ground beef that is at least 15% fat. Any less fat content and you lose a lot of flavor. Start with 1 pound to make 4 burgers or 5 burgers depending on what size you want.

The Bun: I buy hamburger buns from the bakery section of the supermarket rather than the break aisle. Although I sometimes use Onion Rolls –either works fine. Be sure and buy a large enough bun for the size burger you are cooking.

The Ingredients: 1 pound meat

2 tablespoons of Lawry’ s seasoning salt or McCormick’s Grill Mates Hamburger seasoning.

1 tablespoon cracked black pepper

1 teaspoon salt

1 table spoon flour (Wondra works the best. This will help your burger bind together)

Preparation Mix the ingredients together in a large bowl with your hands squishing all the stuff between your fingers until it is thoroughly mixed (Don’t forget to wash your hands thoroughly before and after doing this.

Now take 1/4th or 1/5th pound of meet and roll it into a ball squeezing it so it becomes firm. Place the ball in a ziplock sandwich bag that you have dusted with a little bit of flour. Press the ball into a patty and shape it with your hands until it is round and about 1/2 inch thick. Place the bag with the burger in the freezer for about 30 minutes before you are going to cook it. You don’t want to completely freeze it –just get it cold and firm.

Cooking: All grills are different, so you will have to experiment with cooking times. On the outdoor firepits the size of the fire will determine cooking time. But you don’t want to do this over a large fire –a small fire works much better and won’t burn your burger. Be sure and spray some Pam (Pam makes a special spray for hot outdoor grills) on the grill, but remove the grill first or spray it on before you light the grill. Never spray Pam onto a flame because it can explode in your hands.

Never press down on the burger with your spatula as this presses the juices out that make it really tasty.

Remove your burgers from the grill and place them on a warm plate. Allow them to stand for at least 1 minute before serving.

While your burger is resting, brush each side of your buns with melted butter and place butter-side down on the grill for 30 to 40 seconds. You are now ready to eat.

Secret Sauce: Here is my recipe for secret sauce. Once you taste it you will never want a MacDonald’s hamburger again. 4 oz mayonaise 2 oz ketchup 2 oz bar-b-que sauce 1 dash tabasco sauce 2 oz pickle relish 1 tablespoon Wostershire sauce 1 dash salt Mix togeether in a bowl with a fork. Can be refrigerated for up to two weeks.


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