Juicy Hamburger Recipe
Nothing says Canadian summer like an outdoor barbeque. Many of our best memories involve food and biting into a juicy burger that is fresh off the grill is something we can all relate to. The beauty of a burger is that it is a special thing made exactly how YOU like them. A tasty, juicy patty is the foundation of every excellent burger experience. Start here and then add your condiments as you like. Remember that nothing is taboo when it comes to toppings.
In a bowl mix together:
- To make 8 quarter pound burgers mix together:
- 2 pounds of lean ground beef and pork
- 1 egg
- 3/4 of a cup of bread crumbs, chopped onions or mushrooms
- 2 cloves of minced garlic
- 1/8 of a cup of ground pepper
- 1/8 of a cup of ground parsley
- optionally, add flavour with an envelope of dry onion soup mix, garlic powder, Worcestershire or Soy sauce, dried parsley, dried basil, dried oregano or crushed dried rosemary
How long should you cook Hamburgers?
Cooked on a grill heated to high heat, these hamburger patties should be fully cooked after about 4 to 5 minutes per side. You’ll know they’re done when the juices run clear, they’re no longer pink in the center, and an instant-read thermometer reads at least 165 degrees F. Most importantly, resist the urge to flip or press down on your burgers. Flip once and don’t press down which will make your burgers dry.
There you go! Pair with potato, macaroni or jello salad for a delicious and easy summer meal. Don’t be shy about eating two!
Did you know that the first cheese hamburger was served a 100 years ago?
The cheeseburger is said to have been invented in the 1920s. Lionel Sternberger is often credited with putting cheese on a hamburger at his father’s Pasadena, California, sandwich shop. However, other sources claim the invention of the cheeseburger comes from Kaelin’s Restaurant in Louisville, Kentucky. Kaelin claims to have invented the cheeseburger in 1934, and they even have a menu from that year to back it up. The menu lists a “cheeseburger” for 25 cents.