Ingredients: |
Ingredients: 1.5 lbs. 80/20 ground beef or ground chuck
1 piece white or wheat bread - cut or torn into small ¼ inch pieces. (avoid a grainy or seedy bread)
3 tablespoon milk
1 teaspoon kosher salt
1 teaspoon onion powder
½ teaspoon black pepper
1 plump garlic clove - minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
hamburger or brioche buns
butter for buns if grilling/toasting
optional classic toppings: cheese, lettuce, tomatoes, onions, pickles, ketchup, mustard, mayo
|
Directions: |
Directions:Start by preheating your charcoal or gas grill.
Gas grills should be on medium to meduim high heat (375° to 400°).
BURGER PATTIES
In a large bowl combine the bread pieces, milk, kosher salt, onion powder, black pepper, garlic clove, Worcestershire sauce and Dijon mustard.
With a fork mash everything together until it makes a fine paste-like mixture. This is called a panade.
Add the ground beef and with clean hands or a fork mix the beef and panade together.
Pro Tip: Remember to not overwork the beef. You want tender burgers!
Divide the mixture into 5 equal parts. Then form your patties.
This makes five ⅓ lb burgers, or you can make siz ¼ lb burgers. Can also be made into sliders size!
Pro Tip: make your patties about ½-1 inch larger than your bun, this allows the patty to shrink a little on the grill but still fit your bun perfectly!
Press your thumb or a small spoon into the center of each patty. This will help prevent too much shrinkage on the grill!
6 burger patties with a thumb pressing a dent in the middle of one patty
GRILLLING (CHARCOAL OR GAS)
Place your burger patties over direct heat on hot grill grates. Cover the grill and cook the first side for 3-4 minutes.
Flip the burgers. Cover the grill back up and cook the second side for 3-4 minutes.
Use an instant read thermometer to see if your burgers have reached your desired temp:
Well Done: 160°F to 165°F
Medium Well: 150°F to 155°F
Medium: 140°F to 145°F
If you are adding cheese move the burgers to indirect heat and place the cheese slices on the burgers. Close the lid and let melt for 1 minute.
Let the burgers rest off the heat for about 5 mintues before serving.
SERVING
If you like a grilled bun spread butter on the bottom and top bun. Place cut side/butter side down over indirect heat for a minute or two until it is golden.
Don't walk away, it can go from golden to burned very quickly.
Add a tomato, onions and lettuce to the bottom bun top with the burger and pickles.
Add the sauce to the top bun and put the burger together. |
