Everyone’s obsessed about burgers these days, including yours truly. The chalet’s weather last week was a perfect excuse to BBQ and burgers are the easiest to prepare for. We used to be quite content with Khazan or Americana frozen burgers but then once I discovered the flavor and juiciness of a good homemade burger, I never went back.
The recipe that I have is very simple and you can whip (or in this case shape) it up in a few minutes. Depending on how many burgers you want and if you want them mini or regular size, it is safe to say that 1 packet of ground beef (not more than 75% lean beef) yields about 10 mini burgers or 4 regular sized burgers. Mini burgers are just more fun and you can get more creative with them.
So what you need is:
- not more than 75% lean ground beef
- minced garlic
- minced onions
- Worcestershire sauce
- salt and pepper
For every packet of ground beef, I usually mix in 1 teaspoon minced onion and 1 teaspoon minced garlic but I’m not very consistent with this. I have noticed the more minced onion I mix in, the juicier the beef patty becomes. Add a few dashes of Worcestershire sauce, 1 teaspoon of salt for each ground beef packet and pepper. Mix it all together and then shape them into burgers in the size that you desire. Meanwhile, prepare your grill.
Once your grill is ready, place your burgers and any extra vegetables that you want on the grill. I always have grilled mushrooms with my burgers. Just drizzle some olive oil on the mushrooms and put them on skewers.
Grill the burgers for a few minutes on one side. Then flip and place a slice of cheese (if wanted) on top .
The mushrooms should be ready in 5-10 minutes. They should be very soft.
When the burgers are ready, heat the buns on the grill, add the beef patty, juicy mushroom, ketchup, mustard, relish and whatever your heart desires.
next pancakes and cheesy spinach lasagne