Wednesday, April 13, 2011
Grilled “Yummy” Burgers
5 pounds ground meat (about 20 percent fat)
NOTE: You want ground meat with some fat; it keeps the burgers from sticking to the grill too much, and fat adds flavor and juiciness. Nobody likes a dry burger! (Keep in mind also that everything here is assembled to personal taste, and flavors you marry will create your final result.)
To the meat, in a large bowl, add ingredients 1 through 9:
1. About 1/2 cup of finely grated (or jar) parmesan cheese
2. About 1 tablespoon onion powder
3. About 1/2 tablespoon garlic powder
4. About 1/2 tablespoon coarse sea salt
5. About 1/2 tablespoon ground Chipotle or Cayenne (optional)
6. About 1 teaspoon ground nutmeg
7. About 1/3 cup Teriyaki sauce
8. About 2 eggs (slightly beaten)
9. 1/4 cup heavy cream
Assembling the burgers
Note: It would help if you have a kitchen scale; it helps to weigh the burgers for a precise count, and for more accurate and even cooking.
1. With impeccably clean hands take a handful of meat and weigh-out between 6 and 7 ounces, form into a patty of about 5 inches in diameter, and make a slight indent in the middle of the burger (this will keep the burger from plumping up into a meatball), set aside in a platter that will fit about 15 hamburgers.
2. Cover with plastic wrap and chill hamburgers for at least 1 to 2 hours.
Important note: Keep hamburgers chilled until you are ready to put them on the grill.
3. Prepare a very “hot” grill.
4. Cook 3 to 4 minutes per side, according to your personal taste.