One of my favorite recipes to cook during the summer for parties and barbecues. My world famous burgers! Well in my world at least. This recipe is great because it doesn’t matter how well done they are cooked they are alway juicy and full of flavor so you really can’t mess these up!
There is always the debate on mixing in ingredients or putting them on top. I’m partial to mixing in the ingredients. The only downside is that it can lead to mushy burgers if you over do it. When mixing the ingredients into the meat try not to over work the meat. I use a mixing spoon and basically fold the ingredients and pack it back together.
Another tip is your fat content. The less fat you use in your burger the more likely it is to dry up and fall apart. Anything in between 15-20% is good!I use 15% from over the counter, which is probably closer to 20% because they’re grinding it in house.
Another tip on this: watch what meat is on sale. If you’re getting your ground beef from over the counter you’re getting a good portion from the scraps from trimmings of the meat they’re pushing the most this week. I only know this because I used to work behind a meat counter.
If you’re still new to grilling you may be one to flip your meat a lot. Sometimes you can get away with it, but with some meats that is going to lead to problems. Since this is ground up you’re going to run into problems with it falling apart by doing this.
Keep from flipping your burger. Let it grill for about 3 minutes on 1 side. Flip and let it cook for another 4-7 minutes. Thats it!