How to Make a Beef Patty Look Expensive

We're in full barbecue season here. At least three nights a week we've been using our grill to cook up chicken, steak and vegetables (eggplant! mushrooms!zucchini! asparagus!)…even pineapple.

While going through my recipe page and looking for ideas for dinner (it's handy to have a blog), I realized that I've never shared my Homemade Burger Recipe. How could I have missed that? It's one of our most used recipes in the summer. My mother taught me to make burgers like this years ago and it is always a big hit at barbecues.

If you've never made homemade burgers before, YOU NEED TO TRY THIS. It is completely different than store bought burgers and less expensive than the ones in the freezer aisle. You can add in your own spices, but I thought I'd share my favourite flavour combination for a perfectly seasoned beef burger.

For each pound of beef (4 burgers), you'll need:

• 1 lb ground beef
• 1 egg
• 2 tsp seasoning salt
• 1 tsp onion powder
• 1 tsp garlic powder

If I'm making 8 burgers, I'll double the recipe and use 1 lb lean ground beef (maximum fat content 17%) and 1 lb medium ground bee (maximum content 23%). This will make for a perfectly juicy burger.

In a large bowl, whisk the eggs and spices together until combined.

Toss the ground beef into the bowl and mix together with clean hands. This is probably my least favourite part of making homemade burgers – handling raw meat. But the end result is worth it.

I usually like to make 1/4 lb burgers, which equals about 1/2 cup of meat. I use a measuring cup to scoop the meat out in the right size and then form the patty with my hand. Don't overwork the meat, or it will become tough. Press an indent in the centre of each burger to prevent them from puffing up in the centre and becoming round while they cook.

My mother uses andawesome burger press which makes it even easier to make the patties. It was definitely was handy when we once had to make 48 homemade burgers for a birthday party.

Place the burgers on a hot grill in direct heat. Cook for 5-6 minutes until you start to see the juices rising to the top.

Flip the burgers and cook on the other side. I like to use a meat thermometer to make sure that it has reached an internal temperature of 160°F.

If you're making a cheeseburger, put the cheese on top of the burgers and close the lid to let the cheese melt.  Remove the burgers from the grill and let them sit for 5 minutes. Serve up on your favourite bun with fresh toppings.

While the cheese was melting, I took the time to harvest some fresh greens from our Salad Planters on the porch. I love having everything at our finger tips to make fresh salads every day!

Perfectly Seasoned Homemade Beef Burgers

• 1 lb ground beef
• 1 egg
• 2 tsp seasoning salt
• 1 tsp onion powder
• 1 tsp garlic powder

1. If I'm making 8 burgers, I'll double the recipe and use 1 lb lean ground beef (maximum fat content 17%) and 1 lb medium ground beef (maximum content 23%). This will make for a perfectly juicy burger.
2. In a large bowl, whisk the eggs and spices together until combined. Toss the ground beef into the bowl and mix together with clean hands.
3. Use a ½ cup measuring cup to scoop out enough meat for a ¼ lb burger. Form into a patty and press an indent in the centre of each burger to prevent them from puffing up in the centre and becoming round while they cook.
4. Place the burgers on a hot grill in direct heat. Cook for 5-6 minutes until you start to see the juices rising to the top.
5. Flip the burgers and cook on the other side. I like to use a meat thermometer to make sure that it has reached an internal temperature of 160 degrees.
6. If you're making a cheeseburger, put the cheese on top of the burgers and close the lid to let the cheese melt. Remove the burgers from the grill and let them sit for 5 minutes

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Source: https://lifeatcloverhill.com/2013/06/perfectly-seasoned-homemade-beef-burgers.html

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