HOMEMADE GRILLED HAMBURGERS

something we can consider, we throw it at the grill. but one of the most not unusual matters that we make on the grill is self made hamburgers. Now, i'm not in opposition to the usage of pre packaged frozen hamburgers from the shop. the ones work fantastic while feeding a crowd or when you are in a rush to get something at the desk for dinner. however, you could’t beat the taste of a self made burger.

The taste is so much better than those that you get from the freezer phase of the grocery keep.And you may shop yourself some cash by way of making them from fresh floor pork instead of purchasing formed patties from the butcher. but there are a few keys to making sure which you make the pleasant homemade grilled hamburgers.

HOMEMADE GRILLED HAMBURGERS

Now which you know the nice type of ground pork to apply, it's time to add a little taste on your homemade hamburgers. in place of going overboard with seasonings that over strength the taste of a grilled burger, we prefer to keep it easy. a bit minced garlic and onion provides a scrumptious, but subtle taste for your burgers.

Now that you have the components, you must realize that there are a couple of secrets to creating the high-quality self made grilled hamburgers. to start with, much like while making meatloaf, you do not need to over blend the meat. blending your elements too much is a totally not unusual mistake which can absolutely make hamburgers turn out with a tough, dry texture. just blend the elements till included after which shape the patties.

INGREDIENTS:

• 2 pounds 80/20 ground beef refrigerated
• 3 cloves garlic minced
• 2 tablespoons minced onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 1/2 teaspoons fresh ground pepper

INSTRUCTIONS:

1. In a large mixing bowl add the ground beef and then sprinkle the remaining ingredients on top.
2. Fold the meat a few times to incorporate the ingredients. This should take only about 30 to 45 seconds. Do NOT over mix the meat.
3. On a large plate or serving tray lined with parchment paper place your meat in the center. Score the meat with the side of your hand into 6 evenly spaced sections.
4. Tear off each section and carefully form each into a patty that is approximately one inch thick and 4 inches across. As you form the patty, be sure to form it with a ½ inch indention in the center
5. Cover the formed patties with plastic wrap and transfer to the refrigerator until ready to grill.
6. Heat your grill to Medium-HIGH heat.
7. Place patties on the grill over direct heat. Cook for 3 minutes, then flip. Do NOT press down on the patties.

USING A DIGITAL THERMOMETER, INSERT THE PROBE THROUGH THE SIDE OF THE PATTY AND COOK UNTIL DESIRED TEMPERATURE HAS BEEN REACHED:

1. For medium-rare cook until internal temperature reaches 135°F
2. For medium burgers, cook until internal temperature reaches 145°F
3. For well-done burgers, cook until internal temperature reaches 160°F

WHEN TO ADD THE CHEESE:

1. When you have about 1 minute left on the cooking time, add the cheese to the burgers, and close the lid to allow it to melt.
2. Remove burgers from the grill and let them rest for 3 minutes before serving.

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