|Competition Barbeque Team|
JUICY GRILLED HAMBURGERSWhen you think of a cook out the first thing that usually comes to mind is hamburgers. (Just before beer and insects!) I think the real reason for the beer and insects is to keep our minds off the over cooked, dried out hamburgers. Here is the remedy.
For years I've stuffed things in the middle of burgers. Mostly prosessed American cheese. You know, the stuff that comes individually wrapped. I tried herbed butter as per Raichlen's How To Grill book and then I came across this. I walked past the TV and thought I heard the host say she was filling hamburger patties with goat cheese. I made a mental note to try it. Turns out she was making something entirly different but these are still a winner.
Roll up your sleeves and gently mix ground beef, (not turkey, not chicken, not salmon - BEEF) a splash of Worcestershire Sauce, salt and pepper to taist and diced onions. Form into 12 thin patties a little bigger than the buns you will be using. place a thin slice or two of goat cheese on half of these. These are the bottoms. Place the remaining patties on top and pinch edges together to form a total of 6 patties.
You want to cook over a medium heat. Place patties on the grill and cover. Cook to desired doneness. That would be pust this side of medium. Figure about 5 minutes per side. You will be flipping only once and you will not be flattening the burger with the spatula.
Let them sit a couple minutes before serving. Serve on soft buns with lettace, mustard, tomotoes and sliced onions.
Important Hamburger Reminders