Ingredients and Equipment List
Ground beef – 80-85% lean is preferable. With the higher fat content you’ll get a much juicier, flavorful burger. That being said, you are welcome to make this recipe with leaner ground beef if you like. A1 Sauce – or substitute your favorite steak sauce- this gives a great flavor boost with a little bit of tang. Dijon mustard – a touch of acidic mustard gives flavor and depth. Kosher Salt and Black Pepper – for flavor. 2 cloves minced garlic – fresh garlic, as opposed to dry gives an extra burst of flavor. Oregano – just dried oregano is great. Dehydrated onion – The bits of dehydrated onion will absorb moisture from the beef mixture and add flavor to the overall burger.
How to make great Hamburgers
Tip: When making any type of ground beef burger, aim to mix the meat mixture enough to evenly distribute flavors and seasonings, but handle the meat as little as possible in order to retain the best texture. Medium Rare: 130°-135°F Medium: 140°-145°F Medium Well: 150°-155°F Well Done: 160°-165°F
Crispy lettuce like romaine or ice berg. Red onion Thick slice of tomato Pickle chips Crisp Bacon Melted Cheese, like cheddar, havarti, american or pepperjack. Condiments such as mayo, mustard and ketchup.
