I didn’t get a picture of the final product. But doesn’t matter because the picture couldn’t do justice.
These burgers were started with some 80/20 ground beef, which was gently separated after letting it set on the counter to come closer to room temp. Seasoned with salt and pepper, then added olive oil and some really finely diced onion before gently mixing. And gently (and I cant stress gently enough - more like just barely pressing into a patty) formed.
Put ‘em back in the fridge to get cold so they will hold together when you put them on the grill. Which you will do indirect with some smoke. After they sit indirect for a while (depending on desired doneness, but long enough to get the onion cooked a bit), transfer to a hot cast iron pan or griddle. Sear. Move back to indirect and add cheese to melt. Serve with toasted buns and whatever condiments.
Also, smoked hash brown casserole is pretty good too.
Topic: Best burgers (Read 1513 times)
