EVERYONE thinks they are a master burger chef. Everyone has their special sauces or their special seasonings, but I always throw them to the curb when it’s time to break out the grill. I have been using the same burger recipe for years, mainly because I am too lazy to try something new. But it also always has my guests asking me what I did “different” to my burgers than the ones they had before. I tell them it’s the simplest things that make the biggest difference. I always tell them, it starts with the meat!
The ONLY thing I probably do different than most people is that I actually got to a butcher to get my ground beef. I know not everyone has the money to do it, but I suggest to try it at least one time. It doesn’t have to be an all the time thing, but I promise it’s worth it. Tell him you want ground chuck that is 80/40. That’s 80% meat and 20% fat. Now, a lot of people are trying to go lean, but I promise this is the perfect combo!
Next, I add 1 raw egg to roughly two pounds of beef. Some people use more egg, but the reason I don’t is because I add some worcestershire sauce to give it a different kick. Then I add some breadcrumbs to bind it together. Now comes the final step in our beef mixture. It’s all in the hands.
When making your patties, Make them a little bit flatter, but a little bit wider. They will shrink a little on the grill. But when making your patties, make sure you don’t CRUSH them with your hands. Be gentle! And to top the patties of, use a decent amount of salt and pepper on both sides. This is the ONLY dry seasoning these burgers need!
Now, when it comes to grilling them, that’s up to you. I tend to like mine medium rare, but you might like yours medium well. The only tip I will give you is do not, I repeat, do NOT squish your burgers. Some “experts” say you can press your burger to help create a crust on the outside, I just tend to make my burgers dry that way.
Cheese is also optional. I usually use American slices because they melt the best, but these burgers are so tasty, I don’t even need cheese!