Quote:
Originally Posted by craigster59
Well....don't leave us hangin'!
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Start with: @2 pounds of 80/20 ground chuck - choice.
Add:
Tablespoon Worchester sauce
1/2 teaspoon Himalayan salt
1 ounce bacon fat - melted
1/3 cup crushed (thoroughly) dried (French's) onion from can
Light sprinkling of Montreal steak seasoning
1/4 teaspoon of aus jus mix powder - evenly distributed
Mix thoroughly in bowl then place onto patty press with wax papers set at just under 1/4lb thickness. Compact tightly - should make 7 patties. Place them in freezer for at least 3 hours prior to grilling. Hardwood charcoal / grill of course.
Make sure the grill is set and ready at 500+ degrees. If the coal bed or grill top is movable in the grill ( mine is ) move the coals to @1" below grate. Have everything setup - ready to go - kitchen oven pre-heated to 180.
Just before setting the patties on the grill, remove the wax paper from both sides of each. Spray the hot grill rack with Pam Olive oil - stand back - to season.
Quickly set all patties on - shut the grill hood - then shut all dampers / flu and lower vents. This prevents fires and briefly 'smokes' the burgers. Timer should be set for 2 mins. When 2 mins passed, open, flip, close and do another 2 mins.
Have your heated plate ( from the kitchen oven) ready as well as any cheeses.
After the 2nd 2 mins are up - put the patties on the plate from the grill, put on whatever cheese you like - we use good quality thin sliced baby Swiss and / or real American each.
Put the plate with the cooked patties and cheese in the oven, turn the oven off and leave to finish for @ 3 mins then plate. They should be medium rare to just medium.
Tip: If you like fresh onions ( we do) slice them
very thinly as it adds to the taste experience w/o dominating everything else.
Buns: Absolute best is Pepperidge Farm brand / farm house buns - heated slightly in the microwave
Add toppings as you wish - if you like relish - do a dill version instead of actual pickles as it again does not dominate the taste.
Enjoy!