Do you add a special ingredient or marinate?
Pack cheese inside?
How do you make your burgers special for that best Summer cooking flavor?
Usually just good fresh lean meat with enough fat for juiceiness.
I have sometimes made them more like a meatball or meatloaf recipe with seasonings, egg, crumbs, etc-- they taste good, but tend to stick to the grill and fall apart.
I think plain is best-- add the condiments (onion, pickle, tomato, lettuce,ortega chili, cheese etc.) after it's cooked.
(OK-- it's California style)
I heard that the fat of the meat actually make the burger hold together better too when forming it, though I'm not sure if thats correct.
Fresh ground beef, soaked white bread (white and one slice), pressed garlic, salt, pepper, fresh oregano & basil, soya sauce, drop of oil all mixed together and made into patties. Cooked over the grill - high heat to sear the outside, then medium heat until medium well.
Side dishes and condiments: sweet honey onions (recipe is published), tomatoes, pickles, hot peppers, shredded lettuce, sauteed mushrooms, dijon mustard and anything you like
I just add kosher salt, freshly ground black pepper, onion powder, and garlic powder to my patties.
I know this sounds weird, and most of you won't even try it, but spreading a thin layer of clay-type, unscented kitty litter on the outside of each patty produces an incredibly juicy and tender burger.
The clay quickly hardens and encases the patty which seals in the juices that normally drip into the flames. Simply tap the patty with the side of your spatula after removing from the grill, and the clay casing will cleanly seperate from the burger.
I had to see this to believe it; friends are amazed when I show them this technique and they taste the results.
What ever gave you the idea, Ron, to encase your food in cat litter?
I add egg, onion, chives, sea salt, cracked black pepper, milk, bread crumbs and just a dash of Worcestershire. Fry them hot to sear, then turn down to cook through without drying out.
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