Now this is an area where I got lucky with my life. When my hubby was in high school, he worked in a few local fast-casual type restaurants to save up for a car (or whatever 16yr old boys work for). You might not think this is important. But let me tell you, that man can grill! You name it, he can grill it – and grill it well! It actually works out very well. He was never allowed to use the stove or oven in his home growing up, so the man can’t make a grilled cheese or fry and egg to save his life – – and I myself have very little experience on a grill, though I’m pretty handy in the kitchen. It’s all very complimentary really!
We use a charcoal grill, which I’m assured is absolutely necessary for the flavor (though I feel it’s messy and that I myself could learn to grill well on a controlled gas grill). Nonetheless, as long as Hubby keeps churning out amazing grilled food…we’ll do it his way!
Now, today I’m going to share with you the recipe we use to make our burgers. I’m not going to get into the specifics on the timing for the grill and all that stuff, I don’t know them! If anyone really wants the nitty gritty details though, I’m happy to get the Hubs over here to help.
So! First things first! You need to make up the patties. We do 1/4lb burgers here though you can of course make any size you like. Also, do you know the burger trick?? Notice in the picture above how there’s a little divot in each of our patties? They’re thumbprints! When you’re forming your meat into the patty, lightly press your thumb into the middle. This keeps the burgers from shrinking and shriveling up into little balls when you’re grilling them. A side bonus is that if you sauce your burgers at all (like we do) it also makes a little pocket of yummy sauce! Although the depth of the divot will become much shallower on the grill.
Hamburger Patty Mix
1lb ground chuck (you want the higher fat ratio ground beef for a burger – it does wonders for the flavor)
1 egg, beaten
1/3 cup bread crumbs
1 TBSP worcestershire sauce
1/8-1/4 tsp chili powder
1.5 cloves fresh garlic, minced
1. Add all the ingredients into a large bowl. Dig in there with your hands and really mix them all together. When it’s evenly mixed, divide the meat into four chunks (for 1/4lb-ers) and start forming them into the patties. Don’t forget to thumbprint them when you’re done forming the patties!
2. I find that the burgers cook better if I can stop at this point and toss the burger patties into the fridge to chill for about half an hour at this point. That’s not always an option, and it works fine either way, but if you can, chill the patties for a bit before coming back to them. This would be a good time for Hubby to go outside and get the grill warming up.
3. When the grill is hot and is ready, pull out those patties and have Hubby grill them up. When they’re about 90% cooked, hubby pours some A1 Steak Sauce on them and then puts a slice of American Cheese on top to get all ooey gooey.
4. And that’s it! We like to use nice thick slices of our fresh bread with our burgers, but grab a nice package of buns and that works fine too. Top with whatever toppings make you happy and dig in!