As I have said before I love warm and sunny weather. It ignites many of the things that I love to do, gardening, walking, bird watching and BBQing (ok, to be completely honest I mean eating bbq food)
One part of my blessed life is my husband. He is my fix it guy when I break it, a huge encourager, and an overall great husband. He is also the bbq guy. I love burgers as does he. But ever since I was pregnant with 1st born(my beautiful daughter) I can not stand the smell of burgers being cooked in the house. I know I am not alone in this, as when I went to get buns the other day a few of us women in the bun aisle, got talking about this and we all were in agreeance. Actually,oddly enough one women said that her aversion also started when she was pregnant? So I guess it’s a thing.
I also seen a meme the other day that said, something like yes my hubby made us dinner on the bbq. All I needed to do was prep the meat, make the salads, prepare the condiments and set the table and clean up. It’s so awesome when he makes me dinner. The meme did make me chuckle, but I truly am grateful that he does the bbqing and he is great at it. So today I am going to share the art of making a good bbqed burger. I will be getting direction from him on the actual bbq part.
- INGREDIENTS FOR 4 BURGER
- 1 lb of lean ground beef
- 1/3 cup of ground pork rinds they add a bit of fat, great flavor and help with keeping them together. They need to be finely ground . I use my KitchenAid Food Processor
- 1 to 2 tbs of Worcestershire
- 1Tbs of garlic(ok, let’s be honest garlic is something that no recipe should tell you how much to add, its a personal thing)
- a medium chopped small onion
- salt and pepper(to your taste)
- 1-2 tbs of beef broth(use some from the recipe on the previous blog)
- Spices to you liking. I use 1tsp of cumin, 1 tbs of parsley, 1tsp of paprika, 1 tsp of cayenne(we like a bit of heat)
- 1 egg
Put all of your ingredients in a bowl and with your hands incorporate them all. Divide you meat into 4 equal sections. Make each into a ball, you want it to be firmly packed. Any air spots will cause your burgers to fall apart. Now flatted each ball into the size of burger you want. I do this be adding about 1″ to the size of the buns I am using. This allows for some shrinkage, and to still have your meat cover your entire bun. Speaking of buns I recently found a bun that we love, Demptsers Deluxe. The are the perfect size for bun to meat ratio and can handle a burger with lots of condiments. I then put them in the fridge to chill. (about at least 1/2 hr.) Hubby says that this helps them to not “puff up”” and makes it easier to put them on the grill.
- open lid, ignite bbq, close the lid, let it heat it up to at least 400 degrees
- open, scrape and clean the grill(I don’t recommend using a wire brush as there is a danger of bristles falling out and causing them to get lodged in your throat, but hubby says that he uses 1 and after using the wire brush he gives the grill a quick wipe with a cloth, being careful not to burn yourself or catch it on fire)
- put the patties on the grill and close the lid
- leave for at least 2-3 minutes this time prevents them from sticking, if the ware not sticking, and have a nice char mark,then give them a half turn to give a nice cross pattern
- we like our burger cook well, but still juicy, so he watches when the burgers are still pink on top but the edges are browning and he can see that from the sides that the insides are starting to cook, then he flips them. He only flips them 1 x and tries not to push them down. But if they are starting to ‘puff up” too much then he does flatten them.
- he does the same half turn as before once they are not sticking to grill.
- when they reach an internal temperature of 160 degrees. (E. coli is killed at 155 degrees hence why I say 160 degrees.) They are done.
- when almost done hubby let’s me know and I put some cheese on the buns and put them under the broiler until the cheese melts.
Now you are free to add you favorite condiments, and enjoy your burger. The condiment options are vast, some of our favorites beside the norm of ketchup, relish(we don’t like it) mustard(I don’t like it) is fried onions, homemade dill pickles and hot peppers, mayo,lettuce, tomato and hubby likes homemade sauerkraut. Let your imagination go her. If you like something don’t be afraid to add it.
If you have questions don’t hesitate to ask, or if there is something that you add to you burgers please let me know. I am always willing to learn something new.
YEAH FOR BBQ SEASON! #KitchenAidfoodprocessor, #bbqburgers, #Dempsterdeluxebuns,
I want to give my hubby a special thanks for his help in making this post, and for all the yummy food he creates on the BBQ.