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Ghetto Burgers
Recipe by: Sammy from Toledo aka: security sammy
Prep time:
Serves: 6
2 lbs ground beef, thawed.
3 cloves garlic, minced
1 Tblsp cheap steak sauce (A-1, Krogers generic, etc.)
2 Tblsp Olive oil
1/2 tsp soy sauce
1/2 tsp Worchester sauce
sprig fresh (or dried) parsley, about 1 tsp.
2 raw eggs
1 tsp bread crumbs, or matzoth meal.
1 tsp Italian seasonings if using dried, or assorted herbs if using
fresh.
Combine all in metal bowl 2-3 hours before grilling and refrigerate.
I wash my hands well, and just mix it all by hand, but a wooden spoon,
spatula etc, will work just as well.
the olive oil and sauces give the burger an extra juiciness, but of
course you need something to keep it all stuck together so that's
where the egg and breadcrumbs come in.
I pat these to about 1 inch thick, grill on high 2 mins a side, then
another 3 mins a side once on medium. Also seriously recommend cutting
them in half to make sure they are cooked before removing from grill
or at least cutting to the middle to peek.
You end up with a 1/3 lb (Precooked) burger that is just phenomenal.
Full of good flavor, yet tender, and better than most steakhouse
burgers. These work well with any grade of beef, though chuck or a
85% - 15% to 90% - 10% grade work best. I save sirloin or even finer
cuts of ground beef for spaghetti sauces, if there isn't any fat at
all, the burger will likely disintegrate, and you'll lose some between
the grates.
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