I don’t know what has come over me lately, but I have been longing for some greasy hamburgers. Literally, dreaming for them.
Last week I was diagnosed with Covid. I had a fever, congestion, headache, cough, drainage, sore throat, no voice, and was quite miserable for about 3 days. I was so lucky to not have any respiratory symptoms. Covid is a scary word. Well, quite frankly this whole world is a little hairy scary. Who could guess what would happen to us next? This is the crazy world we live in these days. Nothing feels normal in the world.
All is good now. I did my quarantine in our camper. It was a nice break at first, then it got old. I can’t live without my family. I also need to be able to touch my husbands toes (giant toes) next to me at night. I like the ol’ ankle hook. Gotta make sure he doesn’t go “no where” as we say in Texan.
A full recovery means…
…hamburgers lol. Poor McDonald’s has gotten such a bad rep. I don’t hate you, McDonald’s! I just don’t love you. I love Whataburger more. It’s true. Plus, you’ll fight a line at 10pm for a Whataburger burger— I think some people agree!
Hamburgers for family night or party night…here are the key pointers.
Look at the meat on this guy! It’s almost got a little crunch to it. This bad boy is savory and juicy!
Here are your fine, fancy ingredients. (Left) Bread crumbs, garlic powder, seasoned salt and pepper, worcheshire sauce, eggs, and THE meat.
Mix it.. 
mix it… 
work it, work it, work it…
Blend it with your hands. Let rest for at least 30 minutes.
I keep these raw patties in the refrigerator until an hour before company comes (to help keep shape), then set them out to room temperature and sweat a bit (about 30 minutes). At room temperature they will cook the best. This goes with ALL meats. #meatsecrets. Leaving it out on the counter for the meat to come close to room temperature helps the meat cook where it can tenderize just right.
Smash them really good, they will fluff up as they cook. 
Then, cook to how you like yer burger. 
Slap yer favorite cheese on top so it’s nice and melted.
Throw these bad boys on the grill and cook to your liking. I prefer them thin so the fixin’s really shine.
Use your favorite grill. It’s such a lovely time of year to get outside and cook. We love our Blackstone. It’s basically a cast-iron skillet, so this is certainly able to pan out on the stovetop as well. Whether it’s a cast iron or grill, both are great choices.
Don’t hold back on the fixin’s. It’s a must to personalize. Add some fried onion rings and jalapeño ranch on it. Yowsa’s that sounds good!
Stay safe and healthy.
Fran-man
Please RATE and MAKE a COMMENT! I’d love to hear from you!
Franny Burger
Equipment
- Grill or cast iron pan
- mixing bowl
- spatula
Ingredients
- 3 lbs ground beef I prefer 80/20 for some fat.
- 2 large eggs beaten
- 1 cup bread crumbs or 3 slices of stale bread crumbled to smithereens
- 2 tbsp granulated garlic
- t tsp pepper
- ¾ tsp seasoned salt
- 1 tbsp Worchester sauce
- 1 package Sesame buns buttered
- lettuce/tomato/pickles/onion garnish
Instructions
- In a mixing bowl, combine beef, beaten eggs, garlic, pepper, salt, and sauce. You will start to see the beef become more sturdy.
- Start to make patties 1/4 inch to 1/2 thick depending on preference. Line or stack in the refrigerator to rest for 30 minutes to an hour. This helps keep the patties firm and prevents crumbling.
- When ready to fire up the grill, layout the patties to room temperature. This helps the beef cook evenly and easier.
- When your grill is hot and ready, use medium heat and simmer each side for about 5-8 minutes. Beef should have an internal temperature of 165 degrees F for it to be cooked. Toward the end of cooking, put your cheese of choice on and let it melt. Also, butter your buns and toast them too at the same time.
- Doll up the burger with your favorite pickles, sauce, possibly lettuce, or tomato. Honestly, a bunless burger is really good!
One response to “Our Favorite Hamburger”
[…] you are at it…try some of summer’s favorite hamburgers or blue ice […]