Hamburgers, basic grilled
Author: Big Messy Man
Recipe type: Entree
Hamburger Patty Recipe
- 1 ½ pounds ground beef (80 percent lean) – this is the perfect balance of fat
- 1 teaspoon of kosher salt
- ½ teaspoon pepper
- Sour cream (3 tablespoons)
- Dijon mustard (3 tablespoons)
- Chopped fresh dill (1½ tablespoons)
- Worcestershire sauce (2 teaspoons)
- Garlic powder – optional (1/2 teaspoon)
- Spread the meat over a large surface like a plate or a glass pan sprinkle with salt and pepper.
- Gently toss the meat with your hands to incorporate the seasonings. Do not overmix.
- Divide the meat in to 4 portions and pat into 1-inch-thick patties, making a ¼ inch indentation in the center of each.
- Rub each burger with a dab of vegetable oil.
- Grill the burgers covered, indentation side up until seared well on the first side. This should take no more than 3 minutes. Whatever you do, don’t press on the burgers while they are on the grill! This will release all of the juices and the result will undoubtedly be a dry and crumbly.
- Flip the burgers and continue to grill the other side until they reach your desired doneness. Again, don’t press on those burgers! Take a sip of your beer if you must do something.
- Transfer the burgers to a plate and let them rest under a foil tent for 5 minutes. This step is necessary to lock in those juices.