Method

Combine all ingredients, mixing gently. It is best to form patties with the beef with your hands being cold. Warm hands will break down the fat causing a tougher burger. Form the patties without over-handling the beef or “beating it up”. It is good for them to be refrigerated for about an hour so they will keep their form better when grilling. Do not season with salt and pepper until you are ready to grill to keep the meat from drying out. Your grill should be oiled and hot. Sear the burgers so you have a nice crispy (not burned) outside and move to a cooler place on the grill to finish cooking. I know some Chef’s say a burger should be medium well, but in this day and age I think it is wise to cook thoroughly, especially for children.

 

While I don’t think you always need a lot of ingredients to enjoy a good burger made with good beef (sometimes salt and pepper are all you need), it does help to keep the burgers moist when you are using lean ground beef. Get your favourite buns and toppings, a nice salad and drinks and get outside and enjoy our short but beautiful summer!