For burger purists with a sense of humor, try this technique for perfect burgers.
The “special” ingredient in this recipe features a seasoning that you have to see to believe. It’s entertaining just reading the label, but honestly, it’s one of the best all purpose seasonings you will ever try. I’d recommend getting a few to share with friends.
Otherwise, keep it simple by substituting kosher salt and fresh ground pepper.
Ingredients:
1 1/4 lbs. ground chuck 85% lean or less
SpecialShit
(*or salt & pepper)
Directions:
Heat grill to medium high. Divide meat. Gently form into 4 balls (overworked meat becomes dry).
Flatten the balls into 3/4″ patties. Make sure the center and sides are the same thickness.
With your thumb, depress a shallow well into the top of each patty about 1/4″ so it won’t overplump. Season the patties with a good sprinkling of seasoning.
With long tongs and a paper towel dipped into canola oil, oil the grill so burgers won’t stick.
With the depressed wells facing up, cook the burgers about 4 -5 minutes. They should release easily with the spatula. (Don’t press the juices out of them or flatten them. It will dry them out.)
Flip. Cook 4-5 minutes more for medium.
