|
|
|
MailTribune.com
  • The Steve Burger

  • 11/2 pounds ground chuck (containing 15- to 20-percent fat)
    • email print
  • »  RELATED CONTENT
  • 11/2 pounds ground chuck (containing 15- to 20-percent fat)
    About 1/3 cup catsup
    About 1/2 cup finely chopped yellow onion
    About 2 or 3 healthy glugs of Worcestershire sauce
    All the fixings: slices of good-quality sharp Cheddar cheese, sliced onions, sliced tomatoes, fresh lettuce, condiments of choice (including catsup, mustard, relish and mayonnaise), crisp-cooked bacon, wedges of very ripe avocado
    In a large mixing bowl, combine the ground chuck, catsup, onion and Worcestershire sauce. Without over-mixing at this point, give the meat a preliminary toss with your hands or large fork then determine whether more catsup is needed. This decision is arrived at by determining whether the addition of more catsup will make the mixture too loose to hold together during cooking. If the mixture isn't quite to that "firm-yet-loose" point, then my husband, Steve, would urge you to add more catsup; mix again to evenly distribute the onions and catsup throughout the meat.
    Shape the mixture into 4 patties that are about 1/2-inch thick (or slightly thicker). Lightly oil the pre-heated grill or a skillet over medium-high heat and cook the burgers to at least 160 degrees internally, the desired degree of doneness, about 5 to 7 minutes per side for medium. Serve with desired burger fixings.
    Makes 4 burgers.
Reader Reaction

      calendar