Most of us are watching our fat intake these days, but in the case of the hamburger, a slightly fattier meat makes for a moister burger. Ground round or sirloin tend to dry out. However, a juicy tomato could compensate for the shortcomings of the healthier shoice!
- 1-1/2 lbs. ground beef, preferably chuck
- 2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- Combine the ingredients lightly with a fork. The key is to avoid overhandling the meat.
- Divide the meat into 4 portions, and gently shape into patties similar in shape and size to the buns you will be serving. Form neat edges with your fingers, and keep the patties about 3/4" thick.
- Preheat the barbecue on HIGH, and oil the grids generously to avoid sticking. Place the patties on the grill, and reduce heat to MEDIUM. Grill approximately 6 minutes per side, taking care NOT to press down on the meat.
Recipe From The Barbecue Genius Handbook