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.
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