Everyone says these are the best so I have to credit them. I think the mistake most people make in cooking BBQ hamburgers is that they produce balls of meat instead of patties. In order to cook the inside of the ball, the outside is burnt crisp. With thin patties, the whole burger cooks quickly with the outside nicely done while the inside is cooked but juicy.
Ingredients
Ground beef (of course). I figure ¼ pound per burger
1 egg for every 6 burgers
Worcestershire sauce (a few good squirts)
Steak spice (a few pinches)
Directions
1. Put ground beef in mixing bowl, and make hollow in the middle.
2. Break the egg in, add the Worcestershire sauce and the spices. Mix the wet ingredients together on top with your fingers and then mix/knead everything together. At first it may seem too wet…keep mixing / kneading with your hands until you can form patties (NOT BALLS).
3. Make large thin patties (max ½ inch thick and about 5 inches across).
4. While BBQ is heating, cut onions, pickles and tomatoes (thin slices), and set table with other ingredients.
5. Preheat BBQ on High. Once hot, put burgers on and turn heat down to medium.
6. Keep an eye on your BBQ. As BBQ’s age, they are just like people, they have can have hot spots and cold spots. You may even have to rotate your patties around. Once grease starts dripping, flames may flare up. DON’T spritz them out with water…flip the burgers and turn heat to lowest setting. They will only require about another 2-3 minute until done.
7. When you flip the burgers, this is a good time to put your lightly buttered buns on the top rack (again…keep an eye so they don’t burn)…Flip once.
When buns are lightly toasted, place on a plate and put cooked patties on. Serve Hot. The dressings after this are everyone’s personal taste.
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