Clean up the BBQ Ethel…

…because it’s topped 70 degrees nearly every day this week!

The warmer weather has spending more time outdoors soaking up the sun (practicing acceptable social distancing, of course).

We had the chance early in the week to dig the  grill out of the garage and fire it up for its seasonal maiden voyage. On the menu…perfectly prepared hamburgers. We received a question this week about grilling burgers and our best burger seasonings, so we’re sharing our method and our favorite burger blends with you.

  1. For four burgers, start out with a pound (or just a bit more) of ground beef. We like to use 80% – 85% lean ground beef for burgers. The slightly higher fat content helps retain moisture and results in a flavorful burger. Toss the ground beef in a bowl.
  2. Next, we like to add about 1.5 – 2 tablespoons of Col. Pabst Worcestershire Sauce. The Worcestershire adds a tangy, umami-like flavor and just a hint of sweetness. It also protects against a sad, dry burger nobody will want.
  3. After that we add about a tablespoon of seasoning blend. Our favorites are New York Steak & Burger Seasoning (a peppery, herby mixture), Homestyle Meatloaf Seasoning (oniony, garlicky goodness), House Seasoning Blend (a classic seasoning salt), Quebec Steak Seasoning (garlicky and peppery with a hint of dill), and Prime Rib Rub (rosemary-y and garlicky with a touch of bourbon). This week we tried out the new Wild Mushroom & Herb Seasoning which gave the burgers a rich, mushroom flavor we loved.
  4. Mix together well. Your (clean) hands are the best tool.
  5. Pat your patties. We use a kitchen scale to ensure we’ve divided our portions evenly (pro tip: put a piece of foil on your scale to avoid sticking and for easy clean-up). As you form your patties, leave a dent or divot in the middle. This helps the burgers cook evenly on the grill and keep their shape – they generally shrink a little during cooking.
  6. Grill ’em! Preheat your grill to around 400 degrees. For best results, keep an eye on things. Done and really done are only a minute or two apart.

The great thing about our method is it results in a moist, flavorful burger which really doesn’t require any condiments. Sometimes we’ll add a slice of cheese and lightly toast the bun, but that’s it. Enjoy your burger!

Have a favorite method or recipe for your burgers? We’d love to hear it! Share it with us in the comments.