Makes 4 Servings
2 Lbs 80/20 Ground Beef
2 Tbsp Seasoning of your Choice - I used Brighton’s Burger Blast
Cheese, I used Vermont Cheddar
Buns, I Used Brioche Buns
Condiments of Choice
So the key to making fabulous burgers is not to overtax! This causes the burgers to get tough. Light mixing produces a burger that is texturally light and fluffy and melts in your mouth! Use a really good beef, 80/20.
Preheat your grill to medium heat.
See how loose the beef is when you get it from the butcher? Loose=good!
Place beef in bowl and add 2 tbsp of Brighton’s Burger Blast (or any MSC spice blend of your choice!) and use to your hand to gently mix in the spices.
Next form beef into loose balls,
use the palm of your hand to flatten gently,
then use fingers to create a dent in the middle of burgers.
Now place them on the preheated grill.
Turn the burgers after about 5 minutes. They will release easily when it it is ready.
Cook for another 4-5 minutes. Add Cheese and turn grill off, let melt.
Now assemble your burgers. I made these basic, just onion, tomato, lettuce with ketchup and mustard.
The possibilities are endless! I hope you enjoy!
These are truly the best burgers that I have made. As with seasoning any dish, you can use any spice blend that sounds good. Same with burgers, your imagination is the limit. Play with the toppings, buns, condiments and cheeses. Some ideas to try are:
- Cheddar, Lettuce, Tomato, Onion. Basic Condiments
- Blue Cheese, Lettuce, Tomato, Onion & Whole Grain Mustard
- Swiss and Caramelized Onions, Dijon Mustard
- Pepper Jack with Caramelized Onion and Green Peppers, Mustard
- Jack Cheese, Fresh Pineapple & Teriyaki Sauce
- Smoked Gouda, Caramelized Onions & BBQ Sauce
- Brie, Roasted Red Bell Pepper & Fig Jam
- Fresh Mozzarella, Tomato & Pesto
- Queso Cheese & Salsa
Mix and match the toppings too! Some fun thoughts:
Roasted Red Bell Pepper
Over Easy Egg
Also play with the condiments:
Sweet & Sour Sauce