My dad makes the best hamburgers, and I haven't had one in at least 4 years. Until today that is. Yum! He learned how to make these in graduate school from his major professor. I finally got him to show me how he does it; he always adds the caveat that he doesn't really know what he's doing and doesn't measure whenever I ask him about it. Fine, I get it, I just need to know what's in there! And here it is:
- Start with ground chuck, about a 1/4 lb per burger
- Put this in a large bowl (in an electric mixer if you have it)
- Add a few generous glugs of BBQ sauce
- Next add a hearty splash of Burgundy (cheap stuff does fine)
- Now a few good shakes of onion salt
- Followed by a few equally good shakes of garlic salt
- Finally, add a few drops of Worcestershire sauce
- And mix mix mix
Now you need to make patties. Make a ball and then flatten it out with your palm. Dad suggests going around the edges with your thumb, pressing them and smoothing the outside so they don't crumble and fall between the grates.
Put the patties on a hot grill, starting around the outside (the coolest part) and working your way inside. Keep an eye on your watch; they only need to cook for about 5 minutes on the first side and 4 on the second. Try to move the outside ones to the center and vice versa when you flip them.
Now all that's left to do is fix your bun and enjoy!