Meata America

This is a video from Green-House.tv.  This guy is great.  He’s kind of like me, just less bacon…and I don’t fix stuff….and I don’t recycle….and I don’t live in the north…and well…we really don’t have much in common actually.  But he’s still a good guy.  But props to him for burger cooking.  Also, he made a smoker out of carboard.  He’s kind of like MacGyver for the grill!

Now, what he doesn’t do on here is talk about Bacon.  I think cooking a burger without Bacon is like driving a car without an engine.  I usually throw 5-8 strips of bacon on a burger.  Then I’ll have a side of bacon along with it.  Just finishes off any burger nicely.

1 lb ground beef, preferable grass fed free range, or 85% ground chuck from store

1 clove garlic, crushed or minced

2 tsp Worcestershire Sauce

2 tblsp chives, scallions, onions chopped fine

The trick here is to handle the beef as little as possible.

Start a charcoal fire.

Toast the buns if desired, watch out, as they burn easy. I know this from experience.

Set the beef in a bowl, add the rest of the ingredients, mix lightly.

Form into 3 or 4 patties, depending on size preference. Don’t mash the patties, the looser the better, but still retaining a burger shape.

press your thumb into the middle of each patty. this allows the center to cook at the same rate as the edges.

cook on a hot grill for 3 minutes a side.

if you want cheese, but it on when you flip the burger and cover grill.

Don’t press down on burgers while they are grilling, you’re pressing out all the juices