Meat eaters find a happy place when eating a really good burger. Defining “really good burger” is, of course, highly subjective. As far as I am concerned, ground chuck is the starting place and it must contain at least 20% fat, although 25% is better.
The meat must be seasoned. For my best burger, the seasonings include very finely chopped onions, garlic powder, kosher salt, fresh cracked pepper, worcestershire sauce, egg and finely minced parsley. If the mixture is too juicy, add tiny fresh breadcrumbs, just enough to absorb the egg and worcestershire, and not a crumb more. Let this mixture sit a couple of hours and then form into patties – whatever size you want. Personally, I like a half pound burger because I think it grills the best. The half I don’t eat is lunch the next day.
Start grilling on a hot grill and then turn the heat to medium. Try to flip twice, once about halfway through and a second time to add cheese. Grill to a touch beyond medium rare.
For those who like their meat more well done, cook it longer but be careful not to overcook. A well done burger is dry and tasteless.
A burger without cheese is a non-starter for me. I do change the cheese selection from time to time but sharp cheddar is my preference..
Top the best burger with slices of white onion and tomato and serve on a homemade brioche bun.
I do not measure when making my best burger so here are some approximations.
For one pound of meat:
2-3 Tbsn very finely chopped onion
1 ½ tsp garlic powder
1 Tbsn worchestire sauce
1 ½ tso kosher salt
¾ tsp freshly cracked pepper
1 egg, mixed before adding to meat
¼ C finely minced parsley
