Tim's
barbecue hamburger recipe
| There
is no such thing as a bad hamburger, as my
grandfather used to say. There are only good
hamburgers - and better. So, how do you choose
the best hamburger recipe from all the millions
out there? Well, trial and error, I suppose.
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Fortunately,
I've been going through this trial and error
process for many years now, so you can save
yourself the bother if you're so inclined.
All
the ground beef recipes on this site have
been tested to the extreme, the best barbecue
hamburger recipe on this page being no exception.
So
go ahead and give it a try, and don't forget
to rate it
when you're done.
This
great burger recipe has a printer friendly
version, minus all the text and adds.
To print, just click on the printer icon
or on 'Print recipe' above the recipe instructions.
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Try
Tim's super burger recipe:
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Serves
6
INGREDIENTS:
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2
pounds ground beef |
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6
tablespoons honey mustard |
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4
tablespoons of grated parmesan
cheese |
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4
tablespoons breadcrumbs,
separated |
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1
large egg |
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1
large white onion, diced
as small as possible |
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2
teaspoons ground cumin |
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2
teaspoons paprika |
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2
tablespoons finely chopped
fresh rosemary |
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2
tablespoons finely chopped
fresh thyme |
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2
tablespoons finely chopped
fresh oregano |
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Salt
and pepper to taste |
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6
slices mild cheddar cheese |
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6
hamburger rolls, halved
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4
tablespoons olive oil |
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3
garlic cloves, crushed |
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| PREPARATION: |
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In
a large mixing bowl, mix
together the ground beef,
honey mustard, parmesan
cheese, chopped onion, two
tablespoons breadcrumbs,
herbs and spices, egg, and
salt and pepper. |
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Make
sure everything is well-combined,
but don't overmix or it'll
affect the texture of the
burger after it's cooked. |
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Divide
the mixture into 6 portions,
forming
a patty from each portion.
Roll each patty in breadcrumbs
and refrigerate for at least
½ hour, preferably
longer. Remove from refrigerator
approximately ½ hour
before cooking to bring
to room temperature. |
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Oil
the grill lightly, and grill
each patty for about 3 minutes
on the first side, flip
them over and fry for another
1 minute. Grill longer if
your prefer your burger
well done. |
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Place
a slice of cheddar on each
patty, turn heat to lowest,
and continue cooking. Remove
when cheese has melted over
the patty. |
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Rub
some crushed garlic and
a little olive oil on the
halved rolls, and toast
on grill face down until
the rolls are just golden. |
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Place
hamburger on roll, initiate
crowd control system, and
serve with usual condiments. |
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Many thanks to Timothy Stuart for sharing this great
recipe!
Tips
for making the perfect hamburger patty >>
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