A Better Burger
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A Better Burger
Last updated 6/12/2012 1:03:17 AM. Recipe ID 27148. Report a problem with this recipe.
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      Title: A better burger
 Categories: None
      Yield: 4 Servings
  1 1/4 lb 100 percent ground chuck
    3/4 ts Salt
    1/4 ts Ground black pepper
           Hamburger buns and desired
  1. Break up chuck to increase surface area for seasoning. Sprinkle
  salt and pepper over meat" toss lightly with hands to distribute
  seasoning. Divide meat into four equal portions (5 ounces each)- with
  cupped hands,
  toss one portion of meat back and forth to form loose ball. Pat
  lightly to flatten into 1 -inch-thick burger, 3 1/2 to 4 inches
  across, using fingertips to create pocked, textured surface. Repeat
  with remaining portions of meat.
  2. If grilling, heat enough coals to make hot fire. When coals are
  hot and covered with white ash, spread them in single layer. Position
  grill rack
  and lid-, heat until rack is very hot, about 5 minutes. Place burgers
  rack-, cover and grill, turning once, to desired doneness as follows:
  3 minutes per side for rare, 4 minutes per side for medium-rare, 5
  on first side and 4 minutes on second side for medium, and 5 minutes
  side for well done. If pan-broiling, heat skillet over medium-high
  When skillet is hot (drops of water flicked into it evaporate
  immediately), add parties and cook, turning once, to desired
  doneness, using same times as if grilling. Serve immediately with
  buns and desired
  Cook's Illustrated, July/Aug. 1995, Page 15. Credit: Pam Anderson with
  Karen Tack.
  Nationality: USA Course: entree Season:any Method: grilled
  Start to Finish 1 hour Preparation 5 minutes Attention 45 minutes
  Finishing a minute or less

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Recipe ID 27148 (Apr 03, 2005)

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