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Best Burgers Ever Summer 2005
--Submitted by the wut2
staff
Ingredients:
3 lbs coarsely ground chuck beef (not too lean, must have a some fat) leave in
package until you prepare everything. (see preparations)
In a side bowl
1 egg
1 Tbs sesame seed cooking oil (Must be reasonably fresh as oil can become rancid)
1 tsp salt plus an additional 1/2 tsp to be used in "Cooking
Instructions"
1/2 to 1 tsp ground black pepper depending on preference
In a large bowl
1 medium yellow onion - diced
1/4 green bell pepper - diced
1/2 cup of diced Swiss cheese - Keep it cool - not a low fat variety
5 tsp of garlic powder or 1 Tbs of minced fresh garlic
2 Tbs of your favorite ketchup
1/4 tsp celery seed - don't over do on this as it has an overpowering way.
1/4 tsp Paprika
See Cooking Instructions
1 Dozen nice fresh buns. Tip- if the bakery making the
buns does not make a good white bread that doesn't crumble, then they most
likely make a poor bun as well. Splurge a little.
1 large red onion sliced 3/16" thick
Firm vine ripe tomato sliced 1/4" thick
Clean crisp lettuce either leafs if sliced ( not chopped) into 1/4" rings Sliced
is easier to eat as it doesn't pull out.
Individually applied condiments such as: Sprinkle salt for veggies -
Ketchup - Mustard - Mayonnaise or Miracle Whip or even Kraft Sandwich Spread
(Big Mac's special sauce)
See serving instructions
Yield: 12 great hamburgers
Preparations:
In the side bowl mix the egg, salt, pepper, and sesame seed
oil and beat until only slightly frothy.
In the large bowl , mix every thing else (except the beef) using a large spoon,
until you have an even mixture.
*****At this point wash your hand exceptionally well, with as hot of water as
you can stand and using no soap, or if you do use soap, you need to rinse until
you cannot smell the soap on your hands.****
Place your ground chuck on a large clean cutting board (just a note
here: You do not want to work the meat to extensively or else you break down the
coarseness of the grind and the burgers will be tough). Flatten this out to
about 6 inches wide and 1 inch thick. Spread the contents of the large
bowl evenly over the top. Roll this and place it back in the bowl. Add the egg
mixture from the side bowl, over the top of the beef and using your clean hands
work it in using a separating and folding motion and NOT kneading as you would
bread doe. Once the egg mixture is embedded in the beef mixture, break into handful
size (1/4 pound) and flattened out to about 4 to 5" in diameter and
1/2" thick.
Cooking instructions:
Soak some hickory chips for 2 hours before hand in warm water.
1/2 Cup of Cooking oil in a bowl, some Bounty paper towels (Personal
preference-others fall apart) and a seasoning brush (A new 2 inch chip
brush-from the paint department works well). Add a 1/2 tsp of salt to the
remaining cooking oil.
Clean and dry the rack. Put some cooking oil on the paper towel and wipe down
the rack. Do not put over the heat until 8 minute before putting on the burgers.
Must be hot enough toe sear and sizzle when meat is placed on it.
A hot grill, preferably charcoal fired, is an absolute necessity for good
burgers. Charcoal is ready to use when the briquettes are gray on the
surface but still fairly large and solid. For a gas grill fire it up 15 to 20
minutes prior to cook time and leave it on high, to preheat. Keep the lid closed
but with vents open.
Add the hickory chips to the coals or lava stone or flame diffuser just prior to
the laying on of the meat.
Paint each side of your burgers with cooking oil before you put them on the
grill. (this not only adds to the flavor but help to keep them from tearing
apart when you are flipping them).
Place the burgers on the rack (they should make a nice sizzling noise, if not
your grill is too cold) and close the lid. Reduce the vents to hold in the smoke
from the hickory chips and juices, but not closed or you will smother your fire.
Lift the lid only to turn the burgers, about 4 minutes for the first side and 3
minutes for the second side
Use a large flat metal turner and slide it under the burger in the same
direction as the bars in the rack.
Serving Instructions:
Place the spread (Mayo) directly on inside of bun (both pieces), next add
the meat, then the Ketchup and mustard on the meat, finally a slice of
onion, lettuce and tomato in that order and it should not fall apart. A large cocktail
toothpick speared down though the entire sandwich will hold it together on a
serving tray and a little creativity - small flags etc - will enhance the
presentation.
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