To get that extra special flavor, I prep the burgers when groceries come home, then its into the freezer. Goes something like this:
What you will need:
- Freezer Paper (it's waxed on one side) so the meat doesn't stick to it and it prevents freezer burn when you forget it in the freezer for too many months.
- 2 pounds of ground beef
- 1 pound of ground pork
- Hamburger Seasoning. I use McCormick Hamburger seasoning (no MSG) and it has good flavor.
- Worcestershire sauce (some people like soy sauce but . . . not so much. I want my burgers to taste like steak not sushi.
- Beer (chilled) of your choosing.
- Two 1-gallon sized zip bags (write "Burgers" on the outside so you'll remember in 2 months).
- Grill, charcoal, lighter fluid and lighter
Tear a couple of sheets of Freezer Paper (waxed on one side) and lay them out.
Open the zip locks so they are ready when you are.
Open the beer and take a long, slow pull.
- Dump the 2:1 ratio of ground beef to ground pork into a big glass bowl (don't use wood because IT'S RAW PORK AND BEEF!).
- Liberally sprinkle your hamburger seasoning.
- Add enough Worcestershire sauce to get everything sticky but not wet (about 1/2 cup).
- Take another sip of beer because your fingers are going to be gross for a while. Take off your ring(s) while you're at it.
- Squeeze the mix through your fingers until you can't tell the beef from the pork.
- Grab a hunk that you will turn into a burger. I get about 10-12 burgers out of the almost 3 pounds of ground meat which is 1/4 pound or a little more for each burger.
- Use your cupped hands to form rounded balls. Flatten each burger slightly (for easier stacking).
- Lay 5-6 out on each of the two sheets of freezer paper then wrap up (without crushing your burgers).
- Put these into the zip bags, squeeze out the air, then set them into a freezer.
- If you are going to eat some of these now, let them rest at room temp for 30-60 minutes but keep them covered with wax paper or something.
- Wash everything with hot water and soap, then rinse really well with more hot water.
Prep is done. Finish your beer.
Before you're planning to tackle the grilling portion, take out one or two of the zip bags and let everything thaw in the refrigerator for 1-2 days. Not only is this thaw time important but it helps all of the ingredients to merge into one. Don't rush this by sticking your frozen burgers into a microwave. You'll regret it.
Okay, grilling day.
Fire up the charcoal. You are only going to need about 25 coals - not too hot or else everything will be black on the outside and red on the inside.
Oh, by the way, remember that this is 1/3 pork and all of it was ground by someone, somewhere, so everything needs to be cooked until it isn't pink. This isn't steak!
Use one hand to keep the edges of the burger rounded while your other hand flattens them a little more.
Let them rest while you prep your side dishes (YOU'RE NOT JUST GOING TO EAT MEAT!)
Look in the refrigerator. I did and found these:
- Ketchup
- Mustards (yellow and stone ground)
- Pickles
- Mayo or Miracle Whip (I really like the Miracle Whip made from olive oil)
- Mushrooms (the store-bought kind not refrigerator grown)
- Onion
- Tomato
- Greens (lettuce in this case)
- Strawberries
- Salad dressing (I had Honey mustard with horseradish so of course I used that)
- Cheese (I found goat feta which doesn't melt too well but it tastes good)
- Beer (for drinking)
Then I looked in the pantry and found:
- Slivered almonds
- Olive Oil
- Salt
Tools: Skewers and a metal spatula (don't use plastic on the grill) and hot pads.
One of the secrets to cooking is TIMING! So, drink now because your going to be busy for a while.
Rinse the mushrooms and set them aside on a paper towel or cutting board to dry off
Rinse the tomato, berries and greens
Slice the strawberries (you only need a few for this)
Slice the tomato to top your burger
Slice the onions into chunks that you can spear with a skewer
Slice some cheese for the end
Alternate spearing the whole mushrooms and sliced onions onto the skewers. Put them in a pan or dish that is long enough to hold them, then drizzle a little olive oil onto them. Use your fingers to make sure most of them are oiled. Salt lightly. These won't need to cook as long as the burgers so just push this dish aside for now.
Check the charcoal. It should still be heating up but not quite ready yet.
Tear up the greens then add the strawberry slices and slivered almonds. I suppose you could put the tomato and cheese in this too, but I didn't. Dude, you made a salad!
A little beer (remember you will be working with fire). Now take your burgers out to the grill.
The grill should be hot but not roaring. Remember, you want burgers that are golden brown (not black) outside and brown inside.
Place the burgers on the grill AND RESIST THE TEMPTATION TO CRUSH THEM! This squeezes all of the juices out of the burger and onto the coals, creating flames - a bad thing at this first stage of cooking.
Did you bring the skewered mushrooms and onions? If not, go get them! These should go on the outer edges of the grill.
Cover the grill with your vents open (top and bottom).
Go away. Don't open this to admire your work just yet. Open another beer.
About 5 minutes, take a peak just to make sure nothing is on fire. If it is, move whatever is dripping onto the coals, somewhere else on the grill - closer to the outside of the edge. Partially close the upper and lower vents to give the coals less oxygen. Cover the grill again.
About 5 more minutes, go out there and gently turn the burgers over, along with the mushroom skewers. If the mushrooms and onions are already done, take them inside (use your hot-pad) and put them in the oven set on low until you're ready to eat them.
About 5 more minutes, go check the burgers. If your coals have been keeping their temperature, your burger should be done but there are only two ways to know for sure.
- Cut one open (which I don't like to do because if it has to go back onto the grill, this burger will get dried out) or;
- Stick an instant thermometer into the center of your biggest burger. This needs to be close to 160 degrees F. REALLY.
Once the burgers are cooked, take them off of the grill and put your cheese on them.
Let them rest a few minutes. This is important to allow the juices to be reabsorbed by the meat. If you cut it now, the juices will just flow all over your plate and your burger will be dry. Bummer!
Slide some of those grilled mushrooms and onions onto the plate next to the burger, top with tomato and your favorite condiments, leave a little room for that salad you made all by yourself, and dig in!
