The Perfect Hamburger:
1 package (8) hamburger buns
1 1/2 lbs ground beef chuck, 80/20 (use can also use ground turkey)
1/2 small yellow onion, finely chopped
1 (1 oz) packet, dry onion soup mix
2 tbsp fresh parsley, finely chopped
1 clove minced garlic1 tsp soy sauce
1 tsp Worcestershire sauce
1 egg, beaten
1 tsp Italian seasoning blend
optional: hamburger seasoning (I like to use Tony Chachere's Original Creole Seasoning, green container or McCormick hamburger seasoning)
Defrost your meat by taking it out of the freezer at least 5-6 hours before you're going to prepare it. Never defrost hamburger meat in the microwave (you do not want the fat in the hamburger to break down).
Preheat your grill on high heat. In a large bowl, pour in the beef, onion, soy sauce, Worcestershire, egg, dry onion soup mix, garlic, parsley, and Italian seasoning blend and mix together with a large spoon. Form into patties using your hands. Make sure you make a slight indent in the center on the burger so it will cook evenly (note: the heat from your hands will melt down the fat so do this step fast. After you form the patties, place them on a tray and into the freezer or fridge for ten minutes before throwing onto the hot grill). Sprinkle the hamburger seasoning on top of the burgers right before you throw them onto the grill (after you flip the burger, to cook the other side, sprinkle more seasoning on that side as well).
When your burgers are 3/4 the way done, throw your hamburger buns on the grill to get them nice and warm for serving. Enjoy!
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