- 2 Pounds of ground meat 80% beef, (I like sirloin) and 20% fat, ( I use the regular ground beef from the supermarket)
- 4 cloves of garlic
- 2 tablespoon minced onion
- 1 tablespoon Worcestershire sauce
- 1 3/4 teaspoon freshly ground pepper
- 1 1/2 teaspoon of salt
- 6 hamburger buns
- Make the burger mix: Put the ground beef in a mixing bowl, add the rest of the ingredients and start folding the meat a few times until everything is incorporated. Don't over mix the meat.
- Make the burger patties, is better if you make them on a tray that way you don't warm the meat. Divide the meat into 6 equals parts and form the patties about 4 inches wide and 1 inch thick. Make a shallow depression in the middle of the patties. Then cover them with plastic wrap and put them in the fridge.
- Heat the grill: Heat a gas or charcoal grill to 450 or 500 °F, you can add some butter to the buns and leave them near the grill.
- Place the patties on the grill and cook to your desired doneness.
- For rare burgers cook for 4 minutes (125°F)
- For medium-rare burgers, cook for 5 minutes (135°F)
- For medium burgers, cook for 6 to7 minutes (145°F)
- For well-done burgers, cook for 8 to 9 minutes (160°F)
- Flip the burgers at least once during cooking, and do not press down the patties at any time.
5. Add the cheese when you have one minute left and put the buns on the grill at the same time.
6. Let the burgers rest on a platter for one minute before serving.
Add the rest of your add ons. I like to put onion, tomato, lettuce, avocado and sometimes an over-easy egg on top.
You can pair this burger with some lavender & thyme sea salt, or black truffle salt on your french fries, or cajun seasoning on onion rings.