A Little Personal History:
As long as I can remember, I’ve been on a personal mission to create the ultimate hamburger. A burger I can put my name on. One so flavorful and juicy it explodes in your mouth (and your clothes if not careful). Well, here it is!!
Description:
| Categories: | Meat |
| Servings: | 8 – Quarter Pound Patties |
| Time: | – Preparation: 20 minutes – Cooking: 10 minutes – Refrigeration: 1 hour |
| Equipment: | Measuring cup, metal mixing bowl |
| Difficulty: | Easy |
Ingredients:
- 2 pound ground chuck or sirloin
- ⅓ cup Lars’s Secret Hamburger Sauce
Toppings (Optional):
- Hamburger buns, rye bread, sour dough bread, etc.
- Bacon, thin sliced ham, pineapple, fried egg, etc.
- Lettuce, Mushrooms, Onions, Tomatoes, Avocados, etc.
- Mayonnaise, Catchup, Mustard, BBQ sauce, etc.
- Cheese (American, Swiss, Cheddar, Pepper jack, etc.)
Procedure:
- Break up ground beef in a large metal bowl.
- Add Lars’s Secret Hamburger Sauce. Mix thoroughly.
- Flatten meat out in bowl, use knife or pizza cutter and slice into 8 wedges.
- With hands shape each wedge into a ball, place on wax paper and flatten/shape into round patty – 1/4 – 3/8 in. thick.
- Let sit in refrigerator for minimum one hour before cooking (allows patties to set and not stick to wax paper). Patties can be frozen for later cooking.
- Grill or fry at medium-low heat (8 o’clock on the dial). 4- 5 minutes each side. Note: If adding cheese, place on burgers during last two minutes.
- DO NOT press beef patties during cooking, you’ll squeeze out juices & flavor!
Advanced Preparation:
- Patties can be made up day of event and refrigerated.
Tips, Notes, and Variations:
- Juicy Note: If you really want to lock in the juices while giving just the slightest “crunchiness” to your burgers, just before cooking, lightly flour the burgers on all sides (be sure not to press or flatten during cooking).
