Recipe - Buck Burgers
Uncle Buck burgersThere’s little or no skill involved in creating a hamburger – Only personal choice. Some people love their own burgers because they add this, that or the other to it.
I love my burgers which are far healthier than almost all store bought frozen contraptions – yet still moist enough to be called a juicy burger. The key to my burgers is no onions and no garlic - for one the kids will love them, and two you won't taste them when you burp four days later!
3 lbs Lean Ground Beef (Extra Lean is too lean, Medium is not lean enough – Mama bear prefers lean please)
3 tbsp Ketchup – Heinz or the other keinz
3 tbsp Dijon (Would you like some Grey Poupon)
11 dashes of worchestshire sauce (Lea & Perrins – accept no substitute)
2 tablespoons are finely chopped fresh basil
1 egg
1/4 cup of bread crumbs (more if mixture is too soggy)
Mix all the above ingredients together in large bowl until the blob of red meat is no longer wet to the feel – it should have the same texture as the meat prior to adding all the crap to it. Add more bread crumbs if needed.
Take a piece of meat (unpacked – about the size of a baseball) roll it in your palms until the perfect ball, and the flatten the burger, use your fingers to repair the edge to look perfect. Press the middle of the burger so that it’s roughly half the width of the rest of the patty – this prevents the burgers from puffing up into a baseball.
Grill the burgs on a nice hot barbecue grill - These burgers will get great grill marks (due to the caramelization of the ketchup and Dijon), so impress your friends and do a nice criss-cross grill design! Toss onto your favorite bun, add some lettuce, tomatoes, Heinz 57, a big kosher pickle, and whatever else Jimmy has at his buffet!
posted by G.M. Shier @ Thursday, January 22, 2009
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