Saturday, September 4, 2010
Recently a friend of mine on Facebook was asking about how I had done one of the burgers I posted a simple comment online about. I love to do burgers on the bbq and as I said to her in my reply, I change my recipe almost every time I do. Tonight I made one of my favourite for this summer and it was based on a recipe of Michael Smith from Food Network Canada.
The recipe is exceptionally simple.
400 g regular ground beef. I use regular for the extra fat content.
1/2 small white onion diced finely
1 tbs Worcestershire sauce
1 tbs Soya sauce
3 rashers of bacon, fried crisply and then crumbled
1/2 tsp freshly ground pepper
I combined the ingredients early in the day, covered and stored in the fridge.
When it was time to bbq, I put the grill onto high heat, cleaned and lightly oiled the grates.
I took the meat from the fridge and shaped into 3 (for this recipe amount) patties, fairly small in diameter and about 3/4 inch thick. I then used my thumb to create a depression in the centre of the patties as suggested by Smith to get a more even cooking. I had never done this before and I would say it worked very well. He had indicated that the depression would disappear while cooking and it did.
I grilled the patties for 4 minutes, flipped, and did another 4 minutes on the other side. I used my instant read thermometer to double check on the temperature before removing from the grill and they were just right.
Into the kitchen to rest long enough to put the fixings on the buns.
Great taste, and, as random as I am in cooking burgers, this recipe will be used again and again.