By eHow Food & Drink Editor
Make each patty by forming about half a pound of ground chuck into a tight ball about the size of a baseball. Firmly press ball into a flat cake, first between your hands, then onto a clean cutting board.
Form patties about 1/2- to 3/4-inch thick. Make the diameter about 1/2 inch larger than the bun to allow for shrinkage.
Check doneness by peeking inside a patty with a spatula, or use an instant-read food thermometer inserted into the center of the patty. (See Tips for recommended temperature.)
eHow Food & Drink Editor
Comments
ChefGalek said
on 5/26/2008 Here is the recipe that will have your guests mouths watering for more and filling up until they explode. The flavor and juciness is phenomenal. I am a home cooker and I cook every weekend for my family. 90% lean beef 3 lbs., 4 eggs, 1 cup chopped onions, 1/2 tablespoon of A1 Sauce per lb. or worchester sauce, lawrys garlic salt 1 table spoon per pound, 2 packets of lipton onion soup mix, teaspoon of fresh ground pepper per pound, 1/4 cup bread crumbs, hand mix in a bowl as you were making meatballs. Grill Medium well depending on grill- I say this to keep them slightly pink in the center, I cross grill sear the burgers in opposite directions to get that restaurant style look, I then put a slice of American Cheese- and I only use American Cheese due to this being an American Classic. Let me know what you think- johngalek@hotmail.com
ChefGalek said
on 5/26/2008 Here is the recipe that will have your guests mouths watering for more and filling up until they explode. The flavor and juciness is phenomenal. I am a home cooker and I cook every weekend for my family. 90% lean beef 3 lbs., 4 eggs, 1 cup chopped onions, 1/2 tablespoon of A1 Sauce per lb. or worchester sauce, lawrys garlic salt 1 table spoon per pound, 2 packets of lipton onion soup mix, teaspoon of fresh ground pepper per pound, 1/4 cup bread crumbs, hand mix in a bowl as you were making meatballs. Grill Medium well depending on grill- I say this to keep them slightly pink in the center, I cross grill sear the burgers in opposite directions to get that restaurant style look, I then put a slice of American Cheese- and I only use American Cheese due to this being an American Classic. Let me know what you think- johngalek@hotmail.com
chef-dejour said
on 9/27/2007 You should avoid making the patties too tight. Loosely formed patties will be juicier and more flavorful. Also the patties should be room temperature before grilling.
Steve said
on 5/2/2007 Add moistwoodchips to the coals and cover to keep the smoke in.
chaz said
on 10/3/2006 Add some carmelized onions and one or two chipotles ( remove the seeds and pith) chop finely...yum. A neat trick is press the center of the pattie thinner than the outside...when they cook and shrink, they will be more uniform. Insetad of bread crumbs, try Panko.