Char Milbrett is a creative writer and artist from Minnesota. She enjoys sharing recipes, crafts, hobbies, and games from her home state.
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1 or 2 burgers per person
Ingredients Per Burger
- 1/4 pound (1 1/2 pounds) ground beef
- 1 bun (6 buns) buns
- 2 slices pickles
- 2 tblsp ketchup
- 1/4 cup lettuce
- 1/4 teaspoon Lawrys
- 1/4 teaspoon Johnnys
- 1 slice cheddar cheese
- 2 tbsp hot sauce
- 2 tbsp miracle whip
- Shape into patties.
- Season with seasoned salt on both sides.
- Broil for 8 minutes on each side.
- Place on bun, add cold ingredients.
Shape Into Patties
A hamburger patty will pull itself smaller as it cooks, so shape your patty so that it is slightly larger than the bun you are going to place it on. Make sure your beef is at least as thick as your hand. At least 1/2 inch thick.
The burger that I used was fairly lean, 85/15. This is the percentage of lean to fat. We call it eighty-five fifteen. This means that if you divided your hamburger into 100 pieces, so to speak, that for every 85 pieces of meat, you have 15 pieces of fat. If you add 85 and 15 together, you get 100, or 100 percent.
There are other variations of hamburger sold. There's 80/20 and 90/10. Eighty-twenty has more fat and the burgers shrink quite a bit. Ninety-ten has hardly any fat and the burgers are drier. The fat content adds a little moisture to your beef. Moisture and flavor.
In the past, we had a relative who raised beef and their hamburger was a little different, since you can add the steaks and roasts into your burger if you wish when butchering. All this adds a little variety to your taste.
Shape Patties Into Balls and Flatten
Take a fist-sized lump of burger and shape into a ball. Flatten and shape into a circle. I do have a burger press, but today my buns were bigger than the burger press, so I made my initial round shape and then added a bit more burger and squished it wider.
We use a lot of seasoned salt in our house. With hamburgers, there is the top side and the bottom side. I used two flavors of seasoned salt on these burgers. I used Lawry's on one side and Johnny's on the other.
The top side gets direct heat from the broiler and the bottom side sits in its juices and combines with the salt on the underside.
Read More From Delishably
I have my broiler rack set on the rack that is 6 inches below the top of my oven. It's the second rack. Not the top rack. I feel that the top rack is too close and burns your stuff before you get a chance to cook it properly.
I placed my burgers on an aluminum foil lined sheet and placed them under the broiler for 8 minutes. This is long enough to put a nice caramelizing on your burger.
Then flip them over and cook them for an additional 8 minutes. If you wish more pink in your burger, then cook them for five minutes.
Of course, I would have chosen a plain, wheat bun, but my hubby decided these buns with the toasted sesame seeds would be better. They were pretty good.
Choosing a Bun
Decorate Your Burger
Your burger is an extension of yourself.
The burger is hot, the cheese will melt.
I like mine with miracle whip, melted cheddar, and hot sauce. Fairly simple.
My hubby prefers his California-style. His burger included a fresh slice of tomato, a slice of sweet onion, some lettuce, two slices of dill pickle, some miracle whip, and some ketchup.
As we had six burgers cooked, I covered the last couple with foil so they stayed fairly warm. Then, the extras went into a plastic box for eating later.