I was looking at the searches made by readers of this foodblog, and one of them is hamburger. I did not realize until then that I have not posted a recipe here for hamburgers, and I have been serving hamburgers to my family (and my kids' friends when they come over) every summer, whether they are grilled indoors or outdoors. Indoors, sometimes I use George Foreman grill (cooks for 4-5 minutes each) for very informal one-at-a-time serving (sometimes I ask them to cook and assemble their own). Or I might make use of the big cast-iron grill/griddle to use on stovetop (cooks for 8-10 minutes total). Outdoors, I use a cheapo charcoal grill (much like when we made barbecues back in the Philippines).
These hamburgers I made on a rainy gloomy day, because the previous hot and sunny day I was working, and was too
Tips: The use of plastic (these are open type sandwich bags) facilitates ease of removing the patties, plus you don't have to wash the press after use. The milk and breadcrumbs help retain moisture and hold the patty together. Also, if you don't have grill/griddle yet and plan to get one, the Lodge cast-iron one has very good reviews on amazon. I personally have Nordic ware, which has never been nonstick despite its claim, plus it warps even on medium heat. After about 5 years, I am ready to ditch it and do myself a favor by getting Lodge.
UPDATE as of 6-11-09:
I made hamburgers (and I also prepped hotdogs) for Patrick's graduation party held at home (other parents dropped off cakes, sodas and chips, cut up fruits and veggies, dips and salsas). Two of the parents stayed for a while for chaperoning (kids dipped in the cold swimming pool for a while then played outdoors before finally coming in the house to play video games/wii music). One of the two mothers said, "These are the best tasting hamburgers I have ever had!" seconded by the other. I was beaming...hehe! I just went by my taste buds in trying this recipe, and it has been received well in my family, including my husband. When I told my sister about it, she asked if I had done something special with it. None really...but as an afterthought, maybe it was the grass-fed beef that made the difference.
Ingredients: (amounts of seasonings approximate)
2 lb ground beef
1/2 tsp ground black pepper
1 tsp salt
1/4 cup breadcrumbs
2 tsbp milk
1/8 cup ketchup
1/8 cup A1 steak sauce
2 tsp mustard
(optional) 1 tsp (or few drops) worcesterchire sauce (L&P classic thick)
thinly sliced vidalia onions
bread n butter pickles (homemade)
Mix everything together. Form into patties. Let stand for at least 10 minutes for flavors to be absorbed.
At the same time, heat up stovetop grill on med low (#4 to #5) for about 5-10 minutes.
Meanwhile, slice the vidalia onions and tomatoes. Have the pre-washed lettuce ready (I buy a whole head, that way, it remains fresh longer in the fridge, compared to already shredded lettuce that comes in a bag). Bring these and everything else to the table.
Once grill is ready, spray with olive oil. Place patties and cook uncovered for 4 minutes. Turn over and cover. Turn heat to low (#2-3) and cook an additional 4-6 minutes. Check if juices run clear (this sometimes pool on top of patties if there are dips). If juices run clear, they are done.
Remove patties and transfer to plate (optional to top them with sliced cheese so that cheese melts with the heat). Keep warm. Warm up the buns on the grill for about 1-2 minutes. Enjoy your hamburger with your fave add-ons (everything for me and my boys; hubby likes only with cheese and ketchup). Hubby said, "It was delicious!" There were 4 of us eating at the time (my stepd was not with us). My younger boy had a second helping.