Hamburger Patties

Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger. I will side with the Wisconsin theory, and attribute this recipe to the Midwest U.S. region.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 2  lbs ground beef (80 - 85% lean, more lean is too dry)
• 2  tablespoons  dried onion flakes
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
2. Mix ingredients with your hands using a light touch.
3. Don't be tempted to overmix.
4. If you do, it becomes too dense.
5. When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
6. For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
7. Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
8. Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).