Cafeoutdoors.com: Since it's summer

Should anyone want to try making a first rate burger that will make you want to smack your gramma, here is the recipe I've perfected over the past 10 years or so. I made these for the in-law reunion last week and have received 3 phone calls, asking for the recipe. It ain't rocket science but dayum these things are good.

First, you have to start with decent ground beef. I haven't bought beef from a store in 10 years but I assume the ground sirloin is not cheap. I use the beef we get from the neighbor's cow and it is lean and damn good. As a result, it needs a little help staying together. With that in mind, I add an egg for each pound of beef I'm using. If you want to add a few finely crushed crackers to each pound as well, you can. I generally don't because the egg seems to do the trick. However, the crackers (saltines) will not affect the flavor and will give the burger a little more binder. Your call.

Add one (1) packet of dry onion soup mix to the raw burger and eggs. Use about one packet per two (2) Lbs of beef. Any more than that and the burgers start to get too salty and too strong of an onion flavor. Obviously, only use 1/2 packet, if only preparing 1 lb of beef.

Mix the beef, egg and dry onion soup mix with your hands. Work it all together until your hand are numb from the cold burger and cramping from the mixing. Better to mix it more than less.

Make the patties about 1" bigger in diameter than your bun and about 1/2" - 3/4" thick. Round the edges, so they are nearly as thick as the rest of your burger. Try not to have edges that taper to a point. Each burger usually uses about 1/4 - 1/3 of a pound of beef. Place the burgers on wax paper, on a cookie sheet and season each side of the burger.

To season, start with a light layer of Lowery's Seasoned Salt. Then a very fine layer of garlic powder (not garlic salt). This is almost a dusting layer, not much at all. Then add a layer of Montreal Steak Seasoning. I use McCormick and run it through a pepper mill/grinder, to make it finer. This is not critical but helps with a more even distribution of the seasoning. Finally, I apply a liberal amount of course ground pepper. Remember to do this on both sides.

If time permits, put the seasoned burgers in the fridge for an hour or more. If time is scarce, throw them into the freezer for 10-15 mins. If you're really rushed, throw them right on the grille.

Before grilling, take your thumb and make an indentation in the center of each burger. This will keep them from looking pregnant or turning into a meatball, on the grille.

When grilling these burgers, it is critical to have one part of your grille very hot. I'm talking 2-4 second hand test hot. I use a Weber and simply build one side hotter than the other. Put the burgers on the hot side for about 1-2 mins on each side to sear the meat (not char). Move the burgers the other side of the grille and let them cook slowly to a medium (pink in the middle), unless you have a guest that wants their meat ruined, by cooking it to a well done state (don't invite these people back).

If you're going to cheese the burgers, put the cheese on with about a minute to go and close the lid on the grille. Let the cheese melt onto the burger...

After you take the burgers off, they should rest for a few minutes before eating. This is the perfect time to put the buns on the grille for a light toasting on the inside. Nothing like biting into a soft bun with a lightly toasted inside.

Run the burger through the garden, with tomatoes, onions, lettuce, pickles, etc...

Mangia Bene!!

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"Hunts are best measured by the endurance of the memories they produce..."