|
 My
new Cooks Illustrated arrived the day we were grilling.
As we were making my yummy burgers, I eagerly studied
their suggestions for grilling the perfect hamburger.
The secret is making a dent in the center of the patty
to prevent getting those puffy grilled burgers that
are more like a meatball than a patty. Cooks Illustrated
tips are generally a sure bet, and, true to form, this
one worked like a charm. Makes 6.
burgers:
2 pounds lean ground
beef
1 envelope Lipton's Onion
Soup Mix (aka Lipton's Recipe Secrets)
4 big spoonfuls of prepared
horseradish
1 tsp. ground mustard
1 Tbsp. freshly ground
black pepper
2 cloves garlic,
crushed
6 buns
condiments:
1/2 sweet yellow onion,
sliced thinly
sliced cheese
(American, cheddar, Monterey jack, Havarti, etc.)
1 - 2 tomatoes,
sliced
pickle slices
ketchup and mustard
jalapeños
shredded lettuce
 Crumble
hamburger. Sprinkle all ingredients over. Using your
fingers, lightly combine seasonings with burger.
Don't overwork the meat or it will get tough.
 Divide
seasoned hamburger into 6 equal balls. Flatten each
ball into a thick patty.
 Using
your three middle fingers, press a large, shallow dent
into the center of each patty (see picture for detail).
 Grill
burgers over medium-hot coals for about 3 minutes, or
until meat looks nice and browned and shiny (instead
of just sweaty), and there are nice black grill marks.
Flip burgers, layer with cheese, and cook an additional
3 - 5 minutes, depending on how well you like your bovine
charred.
Meanwhile, toast buns on the sides of the grill just
until grill marks appear. Serve finished burgers
open-faced on toasted buns & let guests dress their
own.
|
