Golden Fig Fine Foods

The Perfect Hamburger

  • 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
  1. Light the grill and set it up for direct grilling over high heat.
  2. Divide the meat into equal portions; you want to end up with about a tennis ball sized portion.
  3. Gently form each portion of beef into a ball-like shape; gently flatten to make the patties.
  4. 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.
  5. Sprinkle the burgers with a little salt, pepper and garlic powder, then fill the indentation with Worcestershire Sauce.
  6. 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!)
  7. 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.
  8. 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).
  9. If you are making cheeseburgers, now is the time to add cheese and close the lid just long enough to melt the cheese.
  10. 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

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