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Add a photoServings: 4
Ingredients
- 1 1/4 lb 100 percent grnd chuck
- 3/4 tsp Salt
- 1/4 tsp Grnd black pepper Hamburger buns and desired toppings
Directions
- 1. Break up chuck to increase surface area for seasoning. Sprinkle salt and pepper over meat" toss lightly with hands to distribute seasoning. Divide meat into four equal portions (5 ounces each)- with cupped hands,
- toss one portion of meat back and forth to create loose ball. Pat lightly to flatten into 1 -inch-thick burger, 3 1/2 to 4 inches across, using fingertips to create pocked, textured surface. Repeat with remaining portions of meat.
- 2. If grilling, heat sufficient coals to make warm fire. When coals are warm and covered with white ash, spread them in single layer. Position grill rack and lid-, heat till rack is very warm, about 5 min. Place burgers on
- rack-, cover and grill, turning once, to desired doneness as follows: 3 min per side for rare, 4 min per side for medium-rare, 5 min
- on first side and 4 min on second side for medium, and 5 min per
- side for well done. If pan-broiling, heat skillet over medium-high heat.
- When skillet is warm (drops of water flicked into it evaporate immediately), add in parties and cook, turning once, to desired doneness, using same times as if grilling. Serve immediately with buns and desired
- toppings.
- Karen Tack.
- Nationality: USA Course: entree Season:any Method: grilled
- Start to Finish 1 hour Preparation 5 min Attention 45 min Finishing a minute or possibly less
- NOTES : You can grill this burger, or possibly pan-broil it in a twelve-inch cast-iron or possibly nonstick skillet or possibly a stovetop grill pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 436mg | 18% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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