|
I do know what you mean so no lectures on the difference between BBQ and grilling (which is what you will be doing).
Onto hamburgers.
Have the butcher ground up the following together or you can do it yourself which I suggest using a food processor, 3 batches in 10 pulses.
8 ounces chuck- trimmed.
8 ounces sirloin- trimmed.
Work in about 1/2 tsp salt (gently do not squish meat).
(add in nothing else)
Wet your hand and form into 5 ounce pattys (142 grams) about 3/4th inch thick.
Place on a very hot grill.
Medium rare - 4 minutes per side. (if you self ground only)
Medium - 5 minutes per side. (if you self ground only)
Well - 6-7 minutes per side.
Flip only once, and never press down on the meat.
Trust me you will not need any flavor enhancers in the burgers if you do it this way. They will taste very beefy, actually they taste perfect. I personally suggest them at medium, but again only if you self ground.
|