We used to make our burgers from scratch at Route 3 Eatery. One time a customer told us that, at first he was quite concerned because we didn’t put any condiments on the burger like mustard and relish and such. Then after eating the burger, he said it was the best burger he had ever had and that it didn’t need all the regular condiments that people throw on their burgers.
The only reason I never put condiments on the burger is because I figured people could add it themselves if they wanted it. Personally, I like mustard and pickles on mine!
Anyway, we always used fresh ground chuck for our burgers with a ratio of 80% protein to 20% fat. And we got our meat from a farmer / butcher just five minutes down the road from our Eatery. Talk about local!
If you don’t have a farmer / butcher where you can get a personalized meat order. Just buy some lean ground beef from the grocery. It will be the closest to 80/20 than extra lean or regular ground beef. Thing is, you want some fat in your burger because that’s what gives it flavour and makes for a juicier burger 🍔 But not too much fat, because then it’ll be too greasy.
So, here’s what you’ll need for 4 burgers:
- One and a quarter pound of lean ground beef
- 1 large clove of garlic – minced
- One tsp of ground black pepper
- 1 tsp of onion powder
- One tsp of ground coriander
- 1 tbsp of worcestershire
- Four soft burger buns
- Cooked bacon – optional
- Cheddar cheese – not processed cheese slices !
- Lettuce 🥬- like romaine or leaf, no stinkin’ Ice berg
- Fresh tomato slices
- Raw onion slices
- And whatever condiments you like
Directions:
First place the ground beef into a bowl and add the garlic, pepper, onion powder, coriander, and worcestershire. Now get your fingers (clean fingers) into that beef and seasonings and mix really well. Cover and put in the fridge to rest for a half hour.
In the meantime, cook the bacon and get the veggies ready for the burgers.
Get your ground beef mixture from the fridge and a plate. Divide the beef into 4 equal parts, then roll into balls. Now, flatten the balls on the plate so that they’re approximately 5 inches in diameter. This is the point where you sprinkle a little seasoning salt on top of the burger patties.
It’s now time to either fire 🔥 up the barbecue or heat up a frying pan.
Cook the burger patties on one side until you see blood starting to rise to the top of the patty (approximately 5 minutes.) Now flip them over and continue to cook for another 5 minutes. The burgers are done when they’re no longer pink inside or have an internal temperature of 165* F.
Try not to continually flip the burgers. They should only be flipped once and once only. That is what gives you a juicy burger. Continually flipping will dry the burger out!
An aside:
This is for all you Americans out there!
In Canada, it is illegal to sell medium rare burgers!
So, once your burgers are done…dress ‘em how you like and enjoy! Goes well with beer 🍺
Remember to cook with love in your heart- the food will taste better ❤️
If you try this recipe and want to share please put your comments in the section below. Thanks!
Tag Team Cooking 