Here are some steps to making that tasty, juicy burger.
Always start with freshly ground beef, preferably buying the same day as you plan to cook it.
Medium lean is the best, ratio of at least 20% fat.
When forming patties, handle as little as
possible. Loosely packed burgers are crisper on the outside and juicier inside.
Shape into thin patties, about 1/2 inch thick [1 cm] and larger than your bun.
Season with Montreal Steak Spice. and press in a bit of chopped onion on both sides.
Poke a hole in the center. This will stop the hamburger from rising in the center and your burger will be more evenly cooked; not burnt on the edge and only medium in the middle. The hole will close while cooking.
Preheat barbecue on High, brush the cooking grids
generously with vegetable oil to avoid sticking. Place hamburgers on
grill and reduce heat to Medium.
Grill for 4 to 5 minutes on each side.
Use only the BEST BUNS,split and toasted on the grill, or wrapped in foil and warmed.
Enjoy with your favorite toppings.
Please remember to cook hamburgers until
no pink remains in the meat.