Hamburgers, basic grilled

Hamburgers, basic grilled
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)
Cooking Hamburger
  1. Spread the meat over a large surface like a plate or a glass pan sprinkle with salt and pepper.
  2. Gently toss the meat with your hands to incorporate the seasonings. Do not overmix.
  3. Divide the meat in to 4 portions and pat into 1-inch-thick patties, making a ¼ inch indentation in the center of each.
  4. Rub each burger with a dab of vegetable oil.
  5. 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.
  6. 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.
  7. 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.