Classic Grilled Burgers

Instructions

1. In a medium bowl, mix all the ingredients together until well combined. Form the beef into patties about 1/2-inch thick and about 1/4-inch larger in diameter than the buns you’ll be using. Refrigerate the patties until ready to grill.
2. Cook the burgers on a preheated grill over medium-high heat until the burgers are cooked to your liking (I like mine with the barest hint of pink in the center and usually grill for about 6 minutes per side). The last two minutes of grilling, butter the inside of the bun and slap it on the grill to toast while the burgers finish cooking.
3. **A few extra steps for a fantastic burger (1) Great buns. I almost always make my hamburger buns from the french bread roll recipe, shaping them into larger rounds and pressing them down slightly before they rise so they aren’t overly rounded. (2) Toasty buns. Butter the inside of the buns and slap them on the grill a minute or two before the burgers are finished cooking. (3) H2O. It may sound strange but adding a little water to your ground beef mixture makes a difference. (4) Don’t go lean. It’s tempting to buy the leanest beef you can find. I’m supportive of that. Usually. But not with burgers. I recommend about 15-20%. (5) Overcooked burgers mean tough, dry burgers. Even if you don’t like pink in the center of yours, judge the time just right and pull the burger off a little earlier than you think. It will continue cooking slightly off the heat so try not to grill it too long. I usually grill it about 6-7 minutes per side. (6) Size it right. Form the burger patties at least 1/4-inch larger than the size of the bun you’ll be using. The burgers will shrink while cooking and forming them bigger than the bun will ensure you don’t need to steal your child’s burger to fill up your bun.

• Recipe Type : Beef