Rice Cookers Steamers

Use a grill high heat not a smoker low heat.

Please butter the buns and then grill them for a few secs too. Nothing worse in Burgerville than a cold bun. Oh, and try to make them all the same size so they will all cook about the same. Homemade burgers…….mmmmmmm.

cook the burger meat on both sides for about 5 mintutes
and put cheese on one of the sides

Grilled ALLSPICE Hamburger
2 lbs. lean ground beef
2 tsp. finely chopped garlic
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. crumbled dried thyme
1 1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 c. beef stock, fresh or canned
Vegetable oil
Combine all ingredients except oil in a deep bowl. Knead vigorously with both hands until ingredients are well blended. Then pour in the stock and beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning. Divide the mixture into 18 equal portions and roll each one into a cylinder about 3 1/2 inches long and 1 inch thick, moistening your hands with cold water as you proceed.
Grill or broil on the highest setting about 3 inches from the heat for about 8 minutes, turning them with a spatula or tongs every few minutes until they are crisp and brown on all sides.

What you add to the burger is up to personal choice. I personally like plain beef patties. As for cooking, flip them as few times as possible. Ideally only flip them once. And don’t over cook them. If it starts to dry out it won’t be as good. You want to cook it to just barely well done. That way it’s fully cooked, but still juicy. Use good quality buns and condiments to finish off the burger. Use real cheese if you’re doing cheese burgers, and ideally melt it onto the burger while it’s still on the grill.
Enjoy.

I just salt and pepper the meat. My mom makes teriyaki burgers that are to die for just add teriyaki sauce to the ground beef. . She also takes a piece of sharp cheddar and forms the raw beef around it to make the patty. When its done and you bite into the burger there is this Delicious melted piece of cheese inside waiting for you. yummy. Do not press down on the burgers when you are grilling them, they lose all there Delicious juices.

Put a little dent in the center with your thumb to make them stay flat.

Lipton onion soup mix is perfect. 1 pkg for each lb of beef. its all the seasoning you need.

Don’t press the burgers while cooking, it releases juices.

First, use beef that is of good quality. I prefer ground round or ground chuck.
Second, I like to add onions to my meat, along with a little salt, pepper, and a touch of garlic powder, and a dash of Dale’s or Moore’s. Mix it well.
Third, when forming the patties, I use two saucers. Take a ball of meat and put it into the middle of one saucer, cover with the other saucer and press. That makes a nice uniform patty.
Fourth, baste the grill with olive oil prior to putting the burgers on, this will reduce sticking.
Fifth, Don’t turn too often, the patties will fall apart. Wait until one side is cooked well before attempting to turn them. A good indicator is when the sides start to brown about halfway up, it is ready to turn.

I use ground chuck…depending on what your using, but add Mrs.Grass’s Onion Soup Mix (Dry )to the meat, incorporate it and mix well… the burgers have spice and onion taste to it… YUM-O!!!!

When forming the burger do not compress tightly.
When cooking do not push down on burger with spatula.
Wait for the burger to cook completely on the first side before turning.
Use 80 to 85 per cent lean meat. They will be the juiciest. You can always mix in diced onions, green peppers, or tiny pieces of any type cheese before forming burger. If not leave burger by itself.

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