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.