Here’s my recipe for the best burgers ever. This is the last burger recipe you’ll ever need.
- about 1.2 to 1.5 pounds of ground beef (lean, 93:7, for example)
- 1 egg
- 1/2 onion, plus then some for garnish
- 5-10 cloves of garlic (depending on how much you love garlic)
- 5 branches of thyme
- a handful of fresh dill
- 1/2 cup of finely grated cheese (use whatever you like, four-cheese, mozzarella, cheddar, whatever you like)
- salt and pepper to taste
- dried oregano and basil to taste
- 4 hamburger buns
- 1 beefsteak tomato
- sliced cheese (again, use whichever cheese you like)
- lettuce, iceberg or green
- kosher dill pickles
- ketchup, if you like it
How to make the burgers:
Finely chop the garlic and the onion. Pick the leaves off the thyme branches and only use the leaves. Finely chop the dill. Put them all into a bowl, and add the egg, salt, pepper, oregano, basil and the grated cheese. The latter is to make the patties spectacularly juicy.
Then add the ground beef and mix it all well together. The best is to use your hands, but if that makes you feel uncomfortable, try a spoon and then at the end, still use your hands.
Once the meat batter is ready, spread it into four equal portions, and form four nice, round, thick patties. If you prefer thinner or smaller patties, I guess you could make six, but this recipe is intended for four burgers.
Heat the barbeque to the max, and put the patties on. Grill them about five minutes each side; once you turn them over, gently press on them to make them a little thinner, but that’s not a must.
Also, put the buns on the grill, the cut side down, for about 30 seconds, definitely not more.
Once the patties and the buns are cooked, put the patties on the lower side of the bun, then add a slice of cheese (you can also add the cheese straight on the grill if you prefer it properly melted), some ketchup, a slice of tomato, a slice of onion, a slice of pickle, and a leaf of lettuce. Put the top bun onto the towering goodness in front of you and…