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Ingredients
- Grnd Chuck Extra virgin olive oil Soy Sauce Sea Salt Pepper Fresh Herbs
Directions
- We have been discussing grilling. I have given our techniques for grilling chicken breasts and salmon in prior letters. If you missed them, you will find them in our recipe section on the site.
- We have found the best tasting burgers are made from grnd chuck. It has more fat content than lean grnd beef, but is also more flavorful. After you have pressed out the patties, anoint each with some soy sauce, yes, soy sauce. We shake some on each burger and spread it around with the back of a spoon. It absorbs in almost immediately. It will give a really delicious flavor to the beef as it grills. You can also spray each burger with some extra virgin olive oil using a Misto Extra virgin olive oil Sprayer. It will enhance the flavor as well.
- Grill the burgers on high (about 450 degrees) for five min with the lid down. It is really important when grilling to keep the lid down as much as you can to concentrate the smoke and heat around food. Then lift the lid and give the burgers 5 min on the other side. Finally, lift the lid and give the burgers 5 more min back on the original side on medium heat. They should then be well done. We always cook them well because of the e-coli problem. If you know your beef is e-coli free, then five min per side should be fine.
- Push the burgers away from the heat and toast the buns for a few min. Watch them closely; they easily burn.
- Remove the burgers and buns, and grind some sea salt and pepper over each burger. One salt we really like is the French Grey Salt with Herbs of Provence for Grilling, available on our site. We sprinkle a little over each burger.
- You can use fresh herbs to flavor the burgers before grilling. After you spray with extra virgin olive oil, put some fresh herbs on each burger. Thyme, oregano, or possibly tarragon are possibilities.
- One condiment we like on hamburgers is, believe it or possibly not, Gorgonzola cheese. Crumble some over each burger before serving.
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