burgerlicious

summer is over but that does not mean you have to stop grilling! for me, grilling is pretty much a year round event. even in the dead of winter (which actually is really not that bad here in cincinnati) i can be found throwing something on the grill every once in a while, as long as it is dry outside. i love grilling and can't give it up.

fall is a perfect time to grill. over the weekend i had a bbq and i made my delicious burgers, which never fail to please a crowd. i actually have never had leftover burgers no matter how many i make... people just keep eating them. if your burger plan has always been to just throw some ground beef patties on the grill, i definitely recommend you try spicing them up a little. especially if you are a cheap bastard like me and just buy that crappy ground chuck in a tube.

liz's world famous burgers

1 lb. ground chuck (85/15 is the best mix in my opinion... you need a little fat in there to keep it juicy)
1/4 large sweet onion, minced
1 egg
the following spices to taste (i am sorry, i have no idea on quantities here):

• lawry's seasoning salt (lots of it)
• worcestershire sauce
• lots of ground black pepper
• dried chili pepper flakes
• dried basil
• garlic powder (again, lots). also good are those dried roasted garlic bits from trader joe's.

throw it all in a bowl and mix it up with your hands. taste the meat (or don't if you are too scared of raw meat/eggs). add more seasonings if necessary (you will probably need more lawry's and more worcestershire sauce at least).

form the meat into balls. i do 1/4 to 1/3 lb. burgers. make sure they are pretty round. throw them on the grill. cook until medium (or however done you like them). only flip them once and please do yourself a favor and resist the urge to flatten the patties with the spatula! this will cause all the juices to run out and you will have sad, dry burgers. :(

if you want cheese, i like cheddar, but it's whatever you want. i like to toast the buns on the grill too. my personal preference is potato rolls, but again do whatever you like. serve with all the normal burger toppings.

you can do this recipe with as much meat as you want. i would not do more than 2 eggs total though, even if you have 4 or 5 lbs. of meat. you don't want the meat to be too wet.

i swear if you make these burgers you will have people worshipping the ground you walk on.

speaking of burgers, is the fatburger on madison open yet? i can't wait to try them!