Now that summer has officially arrived (in Tucson, anyway), it can mean only one thing: time to clean off the grill and pile on the red meat. I made some pretty decent burgers last night using my time-tested recipe, and I thought I’d share (the recipe, not the burgers) for all of the yet-to-be-enlightened burger chefs out there. The recipe is simple on purpose—quick and easy to make, and easier to scale up for large groups of people.
You will need:
- 1 lb. ground beef (80-90% lean)
- 1/4 cup Worcestershire sauce
- 2 tsp. Old Bay seasoning
- 3 cloves minced garlic (use less or omit if desired)
Here’s how to do it:
- In a bowl, mix ingredients together. Be careful not to handle the meat too much.
- Shape into 3 patties. You might be able to get 4 patties per pound of beef, but they’ll end up on the small side.
- Grill on high heat for about 5 minutes per side. I say about because all grills are different. Tip: oil up your grill with some cooking spray before lighting to prevent the burgers from sticking.
- Drop a piece of cheese on each burger for the last 30 seconds of cooking. Either colby-jack or cheddar works well.
- Serve on a toasted bun with condiments (bacon and BBQ sauce, anyone?).
So there you have it: my world-famous burger recipe (depending on your definition of world). Final note: I’ve seen some recipes that call for eggs and breadcrumbs, but in my opinion, that will give you grilled meatloaf rather than a hamburger. Stick with my recipe if you want to please a crowd.