Burger Time

Posted in food, home cooking, photos at 8:56 pm by wingerz


Yesterday I got a terrible craving for hamburgers. I considered getting McDonald’s for dinner but decided instead to consult my trusty grill book. Later in the evening, we ended up with some delicious grilled burgers.

The 6-ounce patties were formed from a mixture of the following proportions: 1 1/2 lb ground beef (80% lean chuck preferred), 1/2 tsp salt, some ground pepper, and 1/2 oz of dried porcini mushrooms (which were placed in a bowl with warm water and microwaved for 30 seconds). I mixed it by hand and tried to not mix it too much. Grilled on high for 2 1/2 minutes on the first side before flipping and grilling until done. Served with fresh tomatoes and lettuce from the farmer’s market.


  1. Christopher said,

    October 19, 2006 at 10:13 pm

    Ah, you’re supposed to minimize the mixing and mashing? Interesting…

  2. wingerz said,

    October 20, 2006 at 12:53 am

    Yeah, that’s what the book says: “Once the meat had been divided into portions, we found that tossing each portion from one hand to the other helped bring the meat into a ball without overworking it.”

  3. joy said,

    October 23, 2006 at 9:02 pm

    i think you don’t want to pack it too tightly or mush it together, otherwise you end up with a really dense patty…

  4. ~wingerz » Burgers said,

    May 25, 2007 at 12:48 am

    […] Grilling season is officially back. A few weeks ago I grilled up some hamburgers, and Sean asked me for a recipe. Turns out that I already posted it. This time I was a little short on time so I left out the mushrooms and added a dash of thyme to the mixture. The keys to a good burger: 1) Don’t overmix the meat, 2) Be gentle while shaping the patties, 3) Check the temperature with a meat thermometer (135-140 F is good), 4) Don’t check the temperature too many times because it’ll let all the juices leak out. […]

  5. ~wingerz » Cheeseburger said,

    September 1, 2008 at 12:44 am

    […] few years ago I posted the ATK hamburger recipe. This summer I tried one of the variations, which involves mixing in 3 oz. of cheddar (or your […]

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