Ingredients
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2
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2
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1
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1/2
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-
-
-
-
-
-
-
-
-
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Directions
Hamburger Patties, Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger I will side with the Wisconsin theory, and attribute this recipe to the Midwest U S region , I could use a sandwich right now , excellent burgers, but the hamburger originated in New haven, CT, louis’s lunch, still there, with original equipment
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Steps
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1
Done
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Sometimes I Vary the Seasonings- Using a Steak Seasoning or Cajun Seasoning Instead of Salt and Pepper. |
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2
Done
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Mix Ingredients With Your Hands Using a Light Touch. |
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3
Done
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Don't Be Tempted to Overmix. |
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4
Done
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If You Do, It Becomes Too Dense. |
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5
Done
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When Charcoal Grilling, Add 1/2 Cup Water to the Beef Mixture to Keep It from Drying Out. |
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6
Done
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For Pan Frying, Don't Use a Nonstick Pan- It Won't Brown as Well, and Heat Some Oil in the Pan Before Adding Burgers to Keep the Burgers from Sticking and to Help Sear and Form a Nice Brown, Crispy Exterior. |
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7
Done
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Either Method Will Take About 10- 12 Minutes of Cooking Time, Depending on Thickness of Patty, Temperature of Heat Source and Your Preference (we Like Ours Medium Cooked). |
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8
Done
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Note: When Pan-Frying Don't Be Tempted to Press Down and Squeeze All the Juice Out, Just Turn Them More Often (turn Only Once on the Grill). |
