At the heart of every hamburger is the patty. Most typically people think of a hamburger patty as beef. This is a great place to start. When using ground beef to make hamburger patties you want to select the right meat. Lean ground beef like ground sirloin or the 7% fat meat will tend to make dry burgers. Remember, when you grill a burger a lot of the fat will drain off so starting out too lean can make a dry burger. But also remember that the more fat the more the burger will shrink while cooking. The 30% fat beef can shrink by as much as 25% leaving you a pretty little patty.
Chez Maman Burger
Ingredients:
5 oz Organic Ground Beef
Shallots
Parsley
Salt
Pepper
Caramelized onions
Herbs de Provence
Preparation:
Preheat grill for medium-high heat. In a large mixing bowl, combine meat, herbs, bread crumbs, lemon juice, salt, and pepper until well mixed. Split mixture into eight equal portions. Shape into rectangular patties about 5-6 inches long. Place patties on lightly oiled grill grate and cook for 8-10 minutes on each side. Remove from heat and serve on buns or sliced baguette. Grill to taste!
Cook Time: 16 minutes
Website: http://www.chezmamansf.com/
