Don’t let the butter scare you, I promise their presence will give you the most moist and juicy burgers you’ve ever had. While I usually mix up what gets thrown in my burger recipe, most of these ingredients are a must. Try them, I promise they will not disappoint!
Did I mention the Bacon Wrapped Cheesedogs in here too!
2 1/2 lbs ground chuck
2 garlic cloves minced
6 chives diced
3 tbl butter
2 tbl tomato paste
Fixings – whatever your heart desires…
In a large bowl mix ground chuck with one egg, don’t be afraid to get messy, the best way to do this is to use your hands! Add garlic, chives and tomato paste. The quantity you use of the other ingredients is completely up to you. I usually do a turn of the bowl to cover the mixture in soy sauce, they Worcestershire, onion powder, Parmesan and Italian breadcrumbs. Cut pats out of your butter and crumble them into the mixture.
After mixture is well combined, form about 1/4 lb patties, they will cook down considerably so be generous. Place patties on a plate, cover and place in the refrigerator for at least at hour.
Depending on the thickness and your heat source ( CHARCOAL!) for medium rare hamburgers, about four minutes on each side is perfect. Add the cheese about two minutes after the second side. Top away and enjoy!
Bacon Wrapped Cheesedogs
1/4 lb hot dogs
Make a slit down the middle of each dog. Stuff the center of each dog with the cheese of your choice, I prefer Velveeta or cheddar. Wrap each with a slice of bacon, starting at one end and spiraling down. Secure each end with a toothpick.
Place your dog on your desired cooking service. Don’t forget to take out the picks, and enjoy!