I have grilled hamburgers for a long time, but I have never bothered to write down what I put in them. Some combination of salt, pepper, lemon pepper, crushed red pepper, ground pink peppercorns, etc.
This is the first in a series of blogs that will document my attempt to dial in a repeatable formula for perfect burgerz.
It is the first grilling day of the season. I wheel out the Webber Kettle and natural lump charcoal, starting the fire in a chimney, because that is how I was raised.
Hamburgers are simple, so let's get to it.
1.25 pounds 75/25 ground chuck
1 tbsp table salt
2 tbsp lemon pepper
Seasoning worked into the meat
Meat divided into 4 burgerz
4 min on each side over high heat + 1 min with all vents closed after cheese is applied
Salt + lemon pepper has been my go to burger seasoning for many days. However, once I saw these measurements dumped into the meat I knew they were wrong. These burgerz were gross. Not worth going into any more than that. Another attempt will be made next weekend!
HAMBURGER TIP OF THE WEEK: Make sure safe search is ON before image searching the Hamburglar. Actually, just play it safe and never image search the Hamburglar.
