It's getting closer and closer to BBQ season in the northern areas of the world. Some folks are already enjoying nice weather while others are barely getting hings that spring is here. Most of us enjoy a great BBQ meal so let's do some sharing. One of the mainstays of the BBQ season is hamburgers. How do you make your best BBQ burgers?
My mom used to make the worst burgers around. Her idea of a great patty was nice and thick, which is fine, but when you start with a bun size piece of meat that's thick in the middle and thin on the edges you get something about
the size and shape of a baseball...a small baseball! Personally I prefer the meat portion to be not so thin that you can nearly read through it....one complaint I have about
fast foot burgers. I like mine about
1/2" thick with some seasoning on it, preferably Johnny's Season Salt. I make the center a bit thinner than the edges so they have the same doneness throughout. Then I cook mine until the red stops running but there are still lots of juices in them. I've never understood why some people keep pushing down on the cooking patties and squeezing all of the juice/moisture out of them!!! arrrggg
When they come off the grill the rest of the meal must be ready, including condiments. I put out lots of stuff because the guys like their all slathered up. I use plain mustard, tomato, nice and sweet Walla Walla onion, lettuce and some crisp homemade dill pickle slice very thin. MMMMMMmmmmm, sounds good if it wasn't nearing 10PM.
With a burger I don't need much else for a meal. Often I'll serve beans or potato or macaroni salad, maybe green salad, fruit and icy cold milk. Once in a while a few chips are nice also. Oh, I almost forgot the bun. They must be fresh, fresh, fresh and not too thick....homemade is great if I have the time. Might just have to do that for supper tomorrow night.
What is your best recipe for homemade BBQ burgers?
"Knowledge is knowing that a tomato is a fruit, but Wisdom is knowing not to put it in a fruit salad."
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