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{Fire Up the Grill} Juiciest, Most Flavorful Hamburgers Ever

There is nothing better than a blue sky summer day, cotton candy sunset, warm breeze and a juicy burger straight from the grill.  One of my absolute favorite summer meals is burgers, baked beans and potato chips with a banana pina colada and this hamburger patty recipe is the key!

Ingredients:
1 pound of ground sirloin
1 pound of ground chuck
1 white onion, chopped to your liking
2 jalapenos, de-seeded
2 cloves of garlic, chopped super fine
Tony's seasoning
1/4-1/2 cup bread crumbs
garlic powder
onion powder
soy sauce
Worcestershire sauce
Monterrey Jack cheese, thick shreds
1/2 cup of mayo
stick of butter

OPT: Cheddar Cheese and Sweet Baby Rays BBQ sauce

1. Mix together two types of beef. Add in about half of the chopped onion and chopped garlic. Mix throughout. You want to make sure to see plenty of onion specks and intermittent garlic.

2. Add in the bread crumbs, 1 cup of cheese and the half cup of mayo to help bind the meat. Mix well.

3,  Season to your liking with the seasonings--which usually amounts to about a tablespoon of Tony's and onion powder, two teaspoons of garlic powder sprinkled sporadically, mixed, sprinkled again. You can NOT go too heavy on the seasoning. Trust me.

4.  Soon as all of your dry ingredients are in place, add the soy sauce and Worcestershire. About 2-3 shakes EACH should suffice for the first round. Mix together. You need to be careful here because you do not want a "wet" patty. Repeat one more time, and should have the perfect amount of wetness.

5. Add in about half of the FINELY chopped jalapeno. Mix and evaluate how often you see the jalapeno throughout the meat. I go ahead and add the second half--but this is your choice.

6.  Set the meat aside--it can stay on the counter for up to two hours, anything beyond that must be refrigerated. In fact, if you let it sit on the counter for about 30 minutes, you will be impressed with the juiciness!

7.  Make your patties large and about an 1"-1.5" thick as they will shrink when grilled.  Take a half stick of butter, slightly room temperature and form the patty around a small circle of butter. Spread the butter on the outside of the patty, too! :)

8. To cook, place on the preheated grill for about 20 minutes, turning sides. Baste the outside in a light coating of BBQ sauce just for that added flavor. In the last five minutes, add the cheese and let it melt.  Don't forget to toast the bun here, too!

We top with lettuce, fresh tomato, red onion, and condiments, then pair with baked beans (doctored with mustard, brown sugar, onions, bacon, and ketchup)!

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