Posted at http://mynew30.blogspot.com/
2 pounds of ground chuck
1 envelope dry onion soup mix
1/2 cup tomato sauce
2 tablespoons of Worcestershire sauce
In a large bowl, add the ground chuck, onion soup mix, tomato sauce and Worcestershire. Using a large metal spoon, gently turn the meat until well mixed. Lightly flatten the top surface and score across the top according to how many burgers you want out of the mix - 8 quarter pound burgers or 4 half pound burgers. Grab a 1/4 jelly roll pan to place the shaped burgers on. Pull one section of beef out at a time and quickly form into a ball. Set on the pan and gently pat into a patty, shaping in the sides to desired size. Try to handle the meat as little as possible because the heat from your hands can begin to melt the fat in the meat and affect the texture of your finished burger. Press an indentation into the center top of each patty and set the entire tray in the freezer for about 15 to 20 minutes. This will help the burgers to hold together on the grill.
When you are ready to cook, fire up the grill to high. Get a spray bottle with water prepared to extinguish any flames that pop up from the fat. Make sure that your grilling surface is brushed down well also.
Place patties on grill and cook with the top down until the meat begins to release from the grilling grate, about 8 to 10 minutes. Keep an eye out for flame-ups and spray as needed with the water. Once the burger feels loose, carefully flip it and cook on the other side.
Do not press down on the burgers while they cook! This compacts the meat and will make your burger very dense and since you're squeezing out all of the natural juices, very dry! Not good. Resist the temptation to smoosh them as they cook.
Burgers will generally need about 15 to 20 minutes to cook through to well done. Remove and check one burger using an instant read thermometer stuck through the side of the burger, all the way to the middle. If you are using pre-ground beef, once the burger reaches 160 degrees it is well done. If you have ground your own beef from a roast, you can finish them at medium and remove them at 140 degrees. Remove burgers, place on plate and cover with foil. Place into a warm, low oven to keep warm until the rest of the food is ready.
Butter all sides of the hamburger buns and place butter side down on the grill surface just until toasted. Top the burgers with preferred condiments - my preference for this burger is simple; mayonnaise on the bottom and barbecue sauce on the top. Enjoy!
