Juicy Perfect Hamburgers

Burger Tips Found Here

Ground Beef (15% fat, 95% lean), I have found this to be the best tasting without excessive fat
Lawry's seasoned salt
Pepper

I use store bought ground beef already ground (I hear grinding your own fresh meat is best). Take meat out of fridge. Form patties without over handling/kneading the meat.

I make smaller patties about 1 inch thick, 4-5 per pound of meat. Lay them on a baking sheet lined with wax paper. For expert cooking weigh each patty to help determine cooking time needed for desired doneness.

Just before putting them on the grill, sprinkle each patty liberally with Lawry's seasoned salt and pepper (fresh ground for an extra kick). Flip each patty over and season again on the other side.

Don't salt the patties until they are formed and ready to go on the grill. Grill over medium heat about 4 min per side. Use a meat thermometer so you don't over cook.

*Be aware that store bought meat should be cooked all the way through. Fresh ground beef can be served with some pink, since it was freshly ground and hasn't been sitting and growing bacteria.*
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Finish off with desired toppings: cheese, lettuce, tomato, onion, mustard, ketchup, mayonnaise, etc.

• 120°F and below for rare (red/raw in the center)
• 130°F for medium-rare (pink and warm)
• 140°F for medium (totally pink, starting to dry out)
• 150°F for medium-well (grayish pink, significantly drier)
• 160°F and above for well done (completely gray, very little moisture)