Sink your teeth into a tasty restaurant-fashion, hamburger recipe produced from lean beef. Skip the prepackaged patties and consider the extra time to craft up your personal, and that tiny further effort will be worth it. To make cheeseburgers, about one minute before burgers are done, top with sliced cheese continue cooking till cheese starts to melt.
How to Make It
In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/two teaspoon salt, and 1/4 teaspoon pepper right up until well blended. Divide mixture into four equal portions and form each into a patty about 4 inches wide.
Lay burgers on an oiled barbecue grill over a sound bed of sizzling coals or large heat on a gas grill (you can hold your hand at grill degree only two to three seconds) shut lid on gasoline grill. Cook burgers, turning when, until browned on the two sides and no longer pink inside (reduce to check), 7 to eight minutes complete. Eliminate from grill.
Lay buns, lower side down, on grill and cook until finally lightly toasted, 30 seconds to one minute.
Spread mayonnaise and ketchup on bun bottoms. Include lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in area.
If you want absolute bacteria safety, you want to cook your burgers to 160°. This recipe will keep them moist.