RECIPE #487, DAY #670
ORIGINAL RECIPE: “Way to Grill Burgers,” from Jamie Purviance’s Weber’s Way to Grill*
TIMING: 20 minutes to prep the grill, then 15 minutes
DIFFICULTY: Pretty easy, considering
TOOLS: Grill, fuel, starter, grill spatula, plate, platter, etc.
COOK TYPE: Grill
HEALTH: Burgers sort of have a bad rep as junk food, but it doesn’t have to be that way. Burgers made from quality meat and no fillers, sauced with good sauces, and paired with heaps of veggies and a healthy-grain bun are a-okay. In fact, they’re a lot of goodness in just 1 package. (Bonus: I prefer my burger wrapped in lettuce or served on a plate without the bun. Just me.)
EXPERIENCE: To christen our new charcoal grill (a much hinted-for Christmas gift), I have been grilling up the basics. At first, I ran through it a couple times without any sort of recipe, just to get the hang of how to light and maintain it. I threw some pre-made barcbecue sauce on some chicken drumsticks. Some oil and salt and pepper on corn on the cob and potato wedges. I think we got the hang of it.
Then it arrived: my new-used copy of Weber’s Way to Grill, a top-rated grilling basics cookbook. I cracked it open and did the thing I was about to do anyways, but with Weber’s help: burgers.
My husband has made me into a burger purist. Only salt and pepper for him. However, the idea of grated onions struck me as still worthy of the moniker “pure.” So I took all the Weber advice and went out the grill, and produced some very classic burgers.
NOTES: Since the onion is in there, you don’t have to serve raw onion slices, which is a bad-breath saver.
Our preferred toppings are ketchup, mustard, mayonnaise, slice tomato, lettuce, pickles, and optional cheddar cheese slices.
- In a mixing bowl, bring together 1 ½ pounds ground beef, ¼ grated onion, 1 ½ teaspoons salt, and a hefty sprinkling of pepper. Work it gently with your hands, and don’t over-do it. Shape into 4 patties, ¾ inches thick, with a thumb indentation in the top of each. Set aside on a plate.
- Wash up and prep your grill. Get it nice and hot. And while that’s going on, get all your toppings ready.
- Place patties on a clean (but not oiled) grill, over direct high heat with the lid down. After about 4 minutes, check to flip. When they release easily, flip them just once, NEVER pressing down on them. Grill another few minutes, lid on (and with cheese, if you want), until desired doneness.
- Remove to a platter with all the fixings, and give the buns a quick toast, if you want.
Serve with grilled potato fries, or just oven fries.
LEFTOVER IDEAS: Leftover burgers can be broken up and used in a casserole, but ideally you would just eat all these burgers fresh from the grill.
*Recipe changed from the original.