Burgers are a staple of the American Summer cookout. To the point that companies have tried to replicate a burger using plants. That is not my cup of tea. In fact, the only good burger is a meat burger. Here is my recipe for freaking awesome burgers.
Yes you will need some tools. And by tools I mean non food items to make your burgers awesome. This list is not complete and certain things go without saying. You need a spatula for burgers!
1. Light the grill
I recommend lighting the grill (especially if using a charcoal grill) before beginning the mixing process. This will give it time to warm up.
I usually use 8 pieces of charcoal in the middle of the grill. I use lighter fluid to light them and let them ash completely over, then add a few more briquettes to the pile and let those burn too. I will put the lid on and open the bottom damper fully to let air in, and use the top damper to control the temperature. (Remember this is a weber kettle grill) The top damper will be wide open as well to allow the fire to get hot.
2. Prep Meat
I usually use at least 1.5 lbs of 80/20 ground beef but you can use what ever you want. Place the beef in the mixing bowl. I will break up the meat a bit before I begin adding my ingredients. Start by cracking the egg and mixing it into the meat. Then add the remaining spices. Continue to mix until evenly spread and set aside.
Pull out your burger press. I use the Cuisinart 1/4 lb burger press and it works great. Add the meat to the press and form your burgers.
3. Grill those burgers
Check the coals and make sure that they are nearly ashed over. This will ensure that there is no lighter fluid left on them. The temperature of the grill should be between 300 and 400 degrees which will give them nice grill marks. The Egg may cause them to stick a little so spray the grate with some olive oil before putting the burgers on, just watch out for flare ups.
The burgers should sizzle as you put them on the grate. When they are all on, close the lid. This will help them cook faster and direct the airflow through the grill.
Let them cook for about 6 minutes (this time may vary based on your grill). Open the grill slowly and watch for gas expansion and flare ups. Flip the burgers and put the lid back on. Let them cook for another 4 minutes and then add your cheese to them. Let them finish for 4 more minutes or until 165 degrees internally.
4. Top and Devour
Put the burgers on your buns of choice. Top with bacon, guacamole, and your favorite toppings and enjoy.
I have altered this recipe in several ways and the best additions I have come up with is to add bacon to the meat. To do this, grab a cutting board, sharp knife and raw bacon (you can use cooked if you prefer). Chop the raw bacon as fine as you can. This will make it essentially ground bacon. Mix this into your beef with the seasonings. Some people like to add chopped sweet onions as well. Make sure you cook this to well done.
Take some of the chopped bacon and onions and saute them in a pan with a teaspoon of brown sugar and some salt until brown. Top Finished burgers with Jam
Top finished burger with a egg fried in bacon grease
Cut up some baby portabella mushrooms and sweet onions and place in a bowl. Drizzle with olive oil and garlic salt. Grill in a grill basket until soft and some charring. Top finished burgers with mixture.