The second meal I prepared on the new barbeque grill was hamburgers. Actually, I would have thought burgers would be the first meal, but steaks aren’t a bad choice either.
Anyway, the burgers turned out great. As usual, I used 80-20 ground chuck, but this time I added Worcestershire sauce and Dijon mustard to the mix. I think I did that last time too. This time, though, I used a fork to mix it all up before dividing the meat and forming the patties. I think this makes a huge difference because the ground beef doesn’t get as compressed so the cooked burgers have a nicer, coarser texture. And maybe they stay juicier too? I don’t know, but these were certainly moist!
Mariko made homemade buns, which were fantastic. Natural ingredients and no preservatives are healthier than store-bought, of course, and the taste of the freshly-baked, homemade buns cannot be beaten.
To round out the burger, the toppings were lettuce, tomatoes, onions, pickles, jalapeños, mayo, ketchup, and mustard. Can’t go wrong with the classics for toppings!
I sometimes like to make simple burgers using just salt, pepper, and garlic powder, but the family really enjoys the Worcestershire/Dijon version so I’ll probably keep making those. Purists say that adding anything more than simple seasonings turns a burger into meatloaf, but hey, we like meatloaf too!
I’m wondering if there are any other things people like to add to the meat before grilling… I must do more research.
I hope you had a nice day!