I’ve made homemade burgers for years but over the past year I’ve learned some very important tricks to make sure my burgers are super tasty and juicy. Burgers don’t have have to be complicated to be delicious.
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Cooking Time:
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Description:
The recipe makes roughly 8 to 10 large dad size burgers.
Tricks:
- Contrary to popular belief, burgers don't need fillers like eggs and bread crumbs
- Handle the ground beef and shape the burgers gently. The more you massage the meat the tougher your burgers become
- It costs a little more, but it's worth a visit to your local butcher for quality fresh beef
- Try to cook your burgers without turning the burgers too often
- To help keep the juices in, don't press on the burgers with the spatula while they're cooking
Ingredients:
2.5 lbs ground beef. Aim for 80/20% fat (ask you butcher)
1/2 medium cooking onion finally chopped
Roasted bulb of garlic squeezed out
1 Tbsp paprika
2 tsp salt
Generous amount of coarsely ground pepper
Any other Fresh herbs or favourite spices
Instructions:
1. To avoid over-handling the meat, place the ground beef on a clean counter and spread the meat into a long flat log. Spread the onions, roasted garlic, paprika, salt, ground pepper and any other herbs or spices evenly over the meat.
2. Now start pinching good sized portions of meat and spices from one end and shape into large burgers without over handling the meat. Do this until all of the meat is used up.
3. Place the burgers on a hot grill and let them cook for 4 to 5 minutes on one side and then flip them onto the other side and let them finish cooking. When using fresh meat from a reliable vendor, you can cook the burger safely to medium or medium well. Well done will often dry out the burgers.
4. If you want to use cheese, place the cheese on the burgers about one minute before they're finished on the grill to melt it a bit.
5. Now place the burgers on toasted fresh buns, add your favourite toppings and enjoy. These burgers are so good that I rarely crave leaving home for a restaurant burger.
