The weather ’round these parts is pretty nice right now, though, it’s been a little humid and my hair is frizzy. The demon bugs that shall remain nameless (aka mosquitoes) are out in full force and my ankles are becoming well-acquainted.
Basically – it’s grillin’ season. And with June being burger month, I demanded that Chad teach me how to make one of his most excellent cheeseburgers.
I got some meat, an onion, and some buns at the grocery store, the rest of his regular components he had on hand.
Chad kindly chopped up an onion for me.
Beef, onion, an egg yolk. Apparently adding the white would make it more meatloaf-y.
Some Worcestershire, shredded cheese (Rob says this is a new addition) and something called ‘Brady’s Cheese Sprinkle’ from Penzey’s.
Then time to get my hands dirty, literally. Mix it up, until it’s combined, but not for too long or it gets tough.
Into patties, with a little smush down at the center to help cook.
Then on the grill! (plus some cheese, of course).
Dinner is served!
These make a super yummy burger. I’d go for this combo if you’re ever looking for ways to doctor things up a bit.
Chad’s grilling word to the wise “It’s not about charcoal or gas, fancy or basic, you just have to know your grill.”