2 pounds ground chuck OR burger blend – keep cold
4 cloves minced garlic
2 tablespoons minced fresh onion
1 tablespoon Worcestershire sauce
1 ¾ teaspoons ground black pepper
½ teaspoons salt
6 hamburger buns
Butter for buns
Put the cold ground beef in mixing bowl. Sprinkle the other ingredients evenly over top. Fold the meat over a few times to get everything mixed – 30 to 45 seconds. Do not over handle the meat.
On a cookie sheet lined with parchment paper or the shiny side of the butcher paper that the meat came in, divide the meat into 6 equal parts. Gently form each portion into a patty that is 4 inches across with 1 inch sides and a shallow depression in the middle. You want the outer ½ inch of the patty to be slightly taller than the inside. Cover the patties with plastic wrap & put in the fridge while doing other tasks.
Preheat the grill to 450 to 500 degrees F. Butter the insides of all of the buns and set them near the grill.
Place patties over direct heat. Cook to your desired doneness:
Rare 4 minutes to 125 degrees F internal temp
Medium-Rare 5 minutes to 135 degrees F internal temp
Medium 6-7 minutes to 145 degrees F internal temp
Well-done 8-9 minutes to 160 degrees F internal temp
Flip burgers, but do NOT press down on the patties at any time.
Add cheese & toast the buns when you have about 1 minute left on the cooking time. Cheese on the burger, buttered side of the bun face down over indirect heat.
Rest the burgers: Remove the burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1 minute before serving.
Condiment Suggestions: tomato jam, mayo, bacon jam, garlic aioli, blue cheese sauce, sautéed mushrooms, Thousand Island, lettuce, tomato, pickles, red onion.
Makes 6 burgers
From prep to table 15 to 18 minutes