THE REAL BURGER
"Grinding" may sound ominous, conjuring visions of a big old hand-cranked piece of steel clamped to the kitchen counter, but in fact it's not that difficult. As the grinder was an innovation in its day, the food processor has taken over. It does nearly as good a job - not perfect, I'll admit - in a couple of minutes or less. Take a nice-looking chuck roast, or well-marbled sirloin steaks or some pork or lamb shoulder. Cut the meat into one- to two-inch cubes, and pulse it with the regular steel blade until it's chopped.
Provided by Mark Bittman
Categories dinner, lunch, burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Start a charcoal or wood fire or preheat a gas grill. Or, on stove top, heat a large, heavy skillet over medium-high heat for 3 or 4 minutes.
- Put meat and onion in a food processor, in batches if necessary, and pulse until coarsely ground: finer than chopped, but not much. Put it in a bowl and sprinkle with salt and pepper. Taste, then add more seasoning if necessary. (If desired, cook a teaspoon of meat in a pan before tasting.) Handling meat as little as possible to avoid compressing it, shape it lightly into 4 or more burgers.
- Fire is hot enough when you can barely stand to hold your hand 3 or 4 inches over rack for a few seconds. Grill burgers about 3 minutes a side for very rare, and another minute a side for each increasing stage of doneness, but no more than 10 minutes total unless you like hockey pucks. (Timing on stove top is the same.)
- Serve on buns, toast or hard rolls, garnished as you like.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 13 grams, Carbohydrate 0 grams, Fat 28 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 463 milligrams, Sugar 0 grams
HAMBURGER RECIPE
A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Make burger seasoning by combining all spices in a bowl. Set aside.
- Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
- Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
- Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.
Nutrition Facts : Calories 293 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 464 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
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