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The perfect burger?

Love 'em with pimento cheese and BACON! :hungry:
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Has to be my British bacon!
 
Salt the meat real good. Work it in in a bowl to bring out that good beef flavor .

Kingsford charcoal with a hunk of hickory.

When you put them on the grill ,hit them with your favorite hot sauce.

Cook to the desired level. Add grilled onions and cheddar cheese and your favorite stuff :)
 
1. Buy the fattiest beef you can find (77% lean is what I think I buy, something like that)
2. Form patties one at a time in a mixing bowl. I don't knead the meat.
3. When patty is good, add a light coat of olive oil and then Montreal steak seasoning to both sides. Don't go nuts with the seasoning. Put a dimple with your thumb on one side.
4. Get your charcoal fire good and hot.
5. Cook burgers on direct heat for 5 minutes per side. Cover to prevent flare ups.
6. Move burgers to "cool" side of the grill. Add cheese. Cook covered another minute or two to melt cheese.

* Bonus tip: For mushroom Swiss burgers, get one slice of cheese melted, then add mushrooms and cover with second slice of cheese. Cover for another minute or so.

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