Friday, January 27, 2012
When I was growing up, I thought my Daddy grilled the best hamburgers. They were cooked well done and were still juicy. Phillip is the griller in our family and I think he cooks the best cheeseburgers. They are cooked well done and are still juicy. Buying good meat is crucial and we buy our ground chuck from the Cottonwood IGA where our favorite butcher, Ed, works.
We have a Weber 22 inch grill. Phillip pours Kingsford Charcoal into 1/4 to 1/2 of the bottom surface of the grill. This is to cook 4 to 6 hamburger patties. Spray lighter fluid over charcoal until covered well. Let it soak in and then ignite with a match or hand lighter. The charcoal will need to burn until the flame dies down and the charcoal is almost completely white. Scrub the grill rack with a wire brush to clean where the charcoal has burned.
Phillip takes a portion of the meat and shapes into a round ball about the size of a tennis ball and then compresses it to about a half inch thick. He then rounds the edges of the patty.
Place the hamburger patties on the grill rack. You do not want your hamburger patties to touch. Place the lid back on the grill. Slightly crack your air vent on the grill top. Allow to cook for 8 to 10 min. If the patties have a slightly cooked appearance on top, the patties are ready to flip. Flip patties and leave the top off until the charcoal begins to flame. Put top back on grill. Cook 10 to 12 min. Remove lid and flip burgers. You will continue flipping and checking burgers until they reach desired doneness. We like cheese burgers, so when the burgers are well done, we all 1/2 slice of Velveeta cheese on top of each burger patty. Put the lid back on the grill to allow the cheese to melt. Place hamburger patties on a platter and serve.
The only variation that we make with our burgers is the addition of a packet of Lipton Onion Soup Mix. This is mixed well with the meat before making into patties. (The burgers pictured above were made with the Lipton Onion Soup Mix).