As of this writing, it was a beautiful Sunday not quite yet Spring day in New England. If you are a New Englander and are reading this you know all too well on days like this, the opportunity must be taken to use that awesome fire machine, otherwise known as “The Grill”. In my home, there is no Master of the grill there is a Mistress of the grill (sounds racy) and when these such Sundays present themselves there is where you will find me. I believe there is nothing worse (exaggeration) than a dry burger and have experimented many times over with finding just the right solution to be able to cook the patty until well done without it turning out like a hockey puck. I personally prefer my burgers medium, but this recipe was born out of the request to satisfy a well done kind of guest. So with that challenge this recipe was concocted and I have not made a burger any other way since.
- In a food processor or blender, blend your onion, garlic and one tablespoon of the canola oil until you have a smooth texture.
A Combination of Flavor Proportions! - Combine your ground beef and onion/garlic mixture. Form into about 3 inch diameter patties about 3/4 inch thick. A little bigger than “slider” size. Take your thumb and put a little imprint in the middle of the patties. When grilling the juices will gravitate to the center of the patty. Sprinkle each side of the patties with a little salt and pepper.
We Mix So Well Together! 
Thumbprint Patties - Turn the heat on your grill to medium-high. Use a grill brush and brush the remaining canola oil on the grill. Use a little more if needed. This will help prevent the patties from sticking as the grill will be on a high heat.
Prepping the Grill - Grill the patties on medium-high heat for 5 minutes on each side with the lid open. Lower the heat to medium and grill for an additional 5 minutes on each side with the grill lid closed. The total grilling time is 20 minutes. This may seem long to frequent grillers but believe me you will have a juicy, well done burger without the “normal” well done texture.
I’ve been Charred! - Turn the heat off and add your cheese. Shut the grill lid and let that cheesy goodness just use the residual grill heat to melt it. Serve on a nice soft bun or sans bun if you are low carbing it, with the condiments of your choosing and most of all Enjoy! 😀
Burger Perfection!
- 2 lbs Ground Beef -I used 80/20
- 1 large Onion
- 2 cloves garlic
- 2 tbsp Canola Oil
- Salt
- Pepper
- Cheese Slices -I used American
- Mini Buns
- In a food processor or blender, blend your onion, garlic and one tablespoon of the canola oil until you have a smooth texture.
- Combine your ground beef and onion/garlic mixture. Form into about 3 inch diameter patties about 3/4 inch thick. A little bigger than "slider" size. Take your thumb and put a little imprint in the middle of the patties. When grilling the juices will gravitate to the center of the patty. Sprinkle each side of the patties with a little salt and pepper.
- Turn the heat on your grill to medium-high. Use a grill brush and brush the remaining canola oil on the grill. Use a little more if needed. This will help prevent the patties from sticking as the grill will be on a high heat.
- Grill the patties on medium-high heat for 5 minutes on each side with the lid open. Lower the heat to medium and grill for an additional 5 minutes on each side with the grill lid closed. The total grilling time is 20 minutes. This may seem long to frequent grillers but believe me you will have a juicy, well done burger without the "normal" well done texture.
- Turn the heat off and add your cheese. Shut the grill lid and let that cheesy goodness just use the residual grill heat to melt it. Serve on a nice soft bun or sans bun if you are low carbing it, with the condiments of your choosing and most of all Enjoy!
Kimberly
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