Chris' Best Burgers
Description
Ground beef, lamb, onion, and a few simple seasonings combine for big burgers that don't taste like meatloaf. There are some secret tricks for extra-juicy burgers in this recipe.
Ingredients
•
1 teaspoon butter
•
1/2 cup finely diced onion
•
2 pounds ground beef chuck
•
1/2 pound ground lamb
•
5 teaspoons Worcestershire sauce
•
salt and ground black pepper to taste
Directions
1
Melt butter in a skillet over medium heat and cook and stir onion until nearly translucent, about 4 minutes; remove from heat and cool to room temperature.
2
Mix the beef chuck, lamb, onion, Worcestershire sauce, salt, and black pepper in a bowl. Divide the mixture into fifths and form each portion into a large burger. Press an indentation in the center of each burger with your thumb to keep burgers flat while cooking. Chill the patties thoroughly, 4 to 8 hours. Allow burgers to warm to room temperature before cooking.
3
Preheat an outdoor grill for high heat, and lightly oil the grate.
4
Cook burgers on the hot grill until they show grill marks and the meat is no longer pink inside, about 5 minutes per side. Do not press burgers with a spatula as they cook, and flip only once. Let stand 1 minute before serving.