We started off with 2 lbs of hamburger meat and we (he) pressed 4 cloves of garlic into the meat. If you don't have a garlic press I suggest you buy one. It is without a doubt one of my favorite kitchen tools.
Now grind a good amount of black pepper into the meat. If you don't have a pepper grinder, well I suggest you get one. There is a world of difference in fresh ground pepper and that *stuff* you shake out of a pepper shaker. Also it is important to say here do not add salt to the meat. If you must add salt add it to the finished patties immediately before grilling. (we don't add any)
Now one last ingredient to add in. About 1/2 c of beef broth. This helps make your patty nice and juicy.
That is all we are adding. you really don't want to add to much to your patty. Just enough to enhance flavors and give it some juice.
Now with your hands gently mix this all together. Don't do to much or to hard, your want your meat to remain soft and light. This is why you use your hands instead of a spoon so you can control.
After it is all mixed up form your patties. There are a few things to keep in mind during this stage:
- You need to be careful here and not pat them to much, again you want them to remain soft and light.
-The fattier your meat is the more your patty will shrink while cooking.
- So you have a delicate balance of getting your patty to the right size without over working it. But don't worry you can do it.
Then you grill them up. About 5 min per side. Of course at the very end you through some cheese on.
While my hubby was outside grilling I was inside preparing the toppings and adding one more fantastic touch. I toasted the buns. Just brush them with a little olive oil or melted butter then put them on the griddle.
Now you are ready to build a hamburger that is super duper yummy.
(okay I should have taken a pictures of my hubby's built burger not mine. Mine is really plain but that is the way things are at the moment.)
But hey they are delicious. Even my non-hamburger loving children gobbled it up.