The Argument Between Lean And Fat Ground Beef Will Never Get Settled. Personally, I Prefer The Leanest I Can Afford. I Also Like To Make Two Thin Patties For A “Double” Rather Than One Thick One, But That’s Just Me.
| Servings | Prep Time |
| 2 people | 5 minutes |
| Cook Time |
| 20 minutes |
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| | The Argument Between Lean And Fat Ground Beef Will Never Get Settled. Personally, I Prefer The Leanest I Can Afford. I Also Like To Make Two Thin Patties For A “Double” Rather Than One Thick One, But That’s Just Me.
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Instructions
- Take whatever size fistful of ground beef you decide to use and add a few shakes of GMG Beef Rub. Mix it into the meat and knead for a minute or so.
- Then form the meat into a patty. Make a slight depression in the middle with your thumb. Pour a small amount of water into the depression.
- Grill at 450-500°F (232-260°C). Depending on the thickness of the burger and your preference for doneness, you should grill it for about 5-11 minutes per side.
- Cut into the thickest part to check for doneness (red-rare; pink-medium rare; barely pink – medium; brown – medium well/well).
Recipe Notes
HOPPED-UP BURGERS
Here’s the good stuff: Mince an onion and a half slice of bacon. If you want, add some diced Ortega chilies. Knead these into your burger. You should cook this until medium-well to insure the bacon cooks thoroughly. If you make thick burgers, sauté(tossing while cooking) the onion/bacon mix for a couple of minutes on your stove top before you mix it in with your ground beef. You can top the burgers with cheese during the last 2 minutes or so, and you can also toast your buns for about the same length of time.
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