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.
2 pounds lean ground
1 envelope Lipton's Onion
Soup Mix (aka Lipton's Recipe Secrets)
4 big spoonfuls of prepared
1 tsp. ground mustard
1 Tbsp. freshly ground
2 cloves garlic,
1/2 sweet yellow onion,
(American, cheddar, Monterey jack, Havarti, etc.)
1 - 2 tomatoes,
ketchup and mustard
hamburger. Sprinkle all ingredients over. Using your
fingers, lightly combine seasonings with burger.
Don't overwork the meat or it will get tough.
seasoned hamburger into 6 equal balls. Flatten each
ball into a thick patty.
your three middle fingers, press a large, shallow dent
into the center of each patty (see picture for detail).
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
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