“This is THE best burger I’ve ever eaten”, said my 21 year old who didn’t feel like hamburgers for dinner. It’s not a complicated burger. It doesn’t have a lot of ingredients. It’s simple, flavourful and, best of all, juicy just like a hamburger is supposed to be.
I’ve tried all sorts of ingredients in my burgers in the past; onions, horse radish, cheese inside the burger, all types of spices and sauces but this one is really the best in the opinion of everyone who eats it. The rest of it just isn’t necessary.
The timing on the barbeque is 5 minutes per side (10 minutes total) and that will give you a fairly well done burger. That’s how most of us like it in Canada. I know in the USA burgers are eaten rarer by some, so if that’s how you prefer it, reduce the time by 2-3 minutes, depending on your taste and the freshness of your ground beef. If it is not absolutely the freshest, I would recommend the full 10 minutes.
Making the perfect sized patty
I have used 1 lb of medium ground beef for these burgers and it makes exactly enough for 4 perfect patties. To make your patties equal sizes, once your beef is mixed with the other ingredients, form it into one large ball and flatten it slightly in the bowl. Divide it into 4 equal portions by cutting it like a pie. Each section will be equal and can be divided into 4 separate balls that can now be formed into patties.
Another trick when grilling these it to put them on the grill, shut the lid and leave them for the full 5 minutes before you flip. You can check and make sure they are cooking evenly and that the grill isn’t flaring up but as much as possible leave them alone for the 5 minutes. Flip and then, leave them alone again for another 5 minutes.
Top your burgers with whatever condiments you like. I’ve shown them with tomato and lettuce with a bit of ketchup and mustard. That’s all they need. But, they are your burgers. So do whatever you like. My husband absolutely must have sliced pickles.
“French Fries” on the Grill
I also made some “French Fries” that I put on the grill before the burgers. They are simply coated in some olive oil and placed in a grill basked on the grill until they are nice and crispy. Add a good sprinkle of Kosher salt and they are as tasty as any fried fries and way better than heating up the galley with oil and smoke.
THE BurgerCourse: MainCuisine: AmericanDifficulty: Easy
1 lb Medium Ground Beef
1 T A-1 Steak Sauce
1 T Worcestershire Sauce
1/4 cup Bread Crumbs
1 Large Egg
4 Hamburger Buns (Brioche buns if you can find them)
4 Slices of Cheddar Cheese (Optional)
- “French Fries” on the Grill
2 lbs of Russet Potatoes cut lengthwise into wedges
1 T Olive Oil
1/2 tsp Kosher salt
- Turn on BBQ grill to Med-High heat.
- Start with French Fries by putting them into a large bowl and tossing with generous amount of olive oil. Place them into a grill basket and cook them on the grill for about 30 minutes. Shake and stir occassionally so they brown evenly. Remove from heat and toss with salt. Keep warm or if BBQ is large enough, move to the side on low while Burgers cook.
- Place all Burger ingredients into a large bowl and mix with your hands until combined.
- Form mixture into a large ball and pat to flatten slightly. Divide into 4 equal portions. Form portion into patties.
- Grill on BBQ for 5 minutes per side. (Internal temperature will be 160 degrees F for well done). In the last minute of grilling, add your cheese to the top of your burger, if using.
- Toast buns and assemble.