- 2 lbs Ground Chuck (not ground beef)
- 1 Tb kosher salt
- 1 tsp freshly ground pepper
- 1/4 tsp garlic powder
- 2 Tb Colonel Pabst Worcestershire Sauce
- Light the grill and set it up for direct grilling over high heat.
- Divide the meat into equal portions; you want to end up with about a tennis ball sized portion.
- Gently form each portion of beef into a ball-like shape; gently flatten to make the patties.
- Use your thumb and create an indention in the middle of the patty before you put it on the grill. The indentation should be shallow and about the size of a teaspoon.
- Sprinkle the burgers with a little salt, pepper and garlic powder, then fill the indentation with Worcestershire Sauce.
- When the fire is hot, slide burgers onto the hottest part of the grill. (The goal is to sear the outside of the hamburger to form a great crust, while keeping the insides nice and juicy. During this time, do not touch the burgers. No pressing, flipping or moving!)
- After about 5 or 6 minutes, you should start seeing juices start forming at the top. This is a sign that the meat is cooking through in the middle, which pushes the juices to the top.
- Flip the burgers over and grill 1-2 minutes shorter than the time it took to start seeing the juices (3-4 minutes should do the trick for medium).
- If you are making cheeseburgers, now is the time to add cheese and close the lid just long enough to melt the cheese.
- Remove the burgers from the grill and let them sit about 5 minutes while you toast a few BUTTERED buns on the grill!
*Shared with permission from Colonel Pabst Worcestershire Sauce