Even though condiments are incorporated into the patties, don’t hesitate to top these homemade burgers with the usual fixings for an even richer flavor.
By Yankee Magazine
Jan 10 2019
Outside-In Homemade BurgersPhoto Credit : Mark Fleming
Even though condiments are incorporated into the patties, don’t hesitate to top these homemade burgers with the usual fixings. You’ll enjoy an even richer flavor. And feel free to double or triple the recipe for a crowd—it’s quite flexible.
1/4 cup ketchup
2 tablespoons cold water
2 tablespoons finely minced onion
2 tablespoons sweet relish
1 tablespoon Worcestershire sauce
2 teaspoons yellow mustard
1/4 teaspoon freshly ground black pepper
1/3 cup bread crumbs
1 pound ground beef
1 1/2 teaspoons table salt
Oil for the grill grate
Toppings of your choice: lettuce, tomato, onion, cheese, mustard, ketchup, etc.
In a medium bowl, stir together the ketchup, water, onion, relish, Worcestershire sauce, mustard, and pepper. Add the bread crumbs and stir. Add the ground beef and gently mix it in with your hands. Don’t pack the mixture together; instead, break up the meat into small pieces and toss them with the seasonings (there’s no need to get this perfect—just try to use a light hand).
Form the meat mixture into six equal patties, then use the tips of your fingers to create a shallow divot in the center of each patty. Sprinkle the patties all over with the salt.
Prepare a grill for two-zone grilling. If using charcoal, put a small pile of unlit charcoal on one side of the grill. Fill a chimney starter with charcoal and use newspaper to start the fire; when that charcoal is lit, pour it over the unlit pile. One side of the grill should have an active fire going, and the other side should have no charcoal at all. Cover the grill and leave the lid vents open all the way. If using a gas grill, simply turn the burners on one side to medium-high and leave the other side off. Let the cooking grate heat up for about 5 minutes, then clean and lightly oil the surface (a paper towel held with tongs and dipped in oil works best).
Grill the burgers over the hot side of the grill until they develop a crust, about 2 minutes per side. Move the burgers to the cooler side of the grill to finish cooking to your desired doneness (cut to test). Set the burgers aside to cool briefly while you quickly toast the buns on the cooler side of the grill. Serve the burgers with the toppings of your choice.