Hamburgers

Get a griddle or learn how to grill. And don’t overwork the hamburger meat. I think that’s why smash burgers are so good.


And as Tom said above, keep it simple. Simple seasoning and simple toppings. Not a fan of over dressing a burger.

Use 80% chuck or 73% ground beef.

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Welfare Green-Pepper Hamburger

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Go in the refrigerator and get the chop meat and while you in there, get a green pepper and a onion and get an egg out too.

Take the egg and the green peppers and chop the peppers up in big chunks. Don't even dice it, big chunks of green peppers and onion and mix the egg in and put paprika and make a big meatball and put it in the middle of a big black frying pan.

Cook to desired doneness, put it on square wonder bread, and add ketchup until it mixes with the grease and turns the bread into pink dough. You'll know it's right when you can see your fingerprints in the dough.

After that, all that's left is to enjoy.

Why do people always come in here with the eggs and bread stuff? Sorry but that's just strange unless you are making meatloaf or a meatball. Good beef, salt, pepper, and smash it on a griddle. Sometimes you can't beat a good charcoal grilled burger though.

the only constant in my burger is a press to prevent plumping up. no smashing, just set on top of the patties. montreal steak seasoning is often used but not always.

80:20 chuck, S&P, grilled over mesquite or oak.