Super Burgers

Recipe by Steve_G
READY IN: 20mins
YIELD: 8 burgars




  • Mix meats, parsley and powders in a large bowl.
  • Divide mixture into 8 equal portions (6 oz ea).
  • Gently form into the desired sized disk, generally about 4" diameter, 3/4" thick seems to work pretty good.
  • Don't overwork the meat, it takes the tenderness out of it.
  • At this point you can place the burgers, wrapped in plastic, in the fridge for a day or so without any change of flavor.
  • Could be frozen as well.
  • Press your thumb in the center of each burger to form a depression about 1/2 the thickness of the burger.
  • This prevents the football burger problem that everyone squeezes the burger for.
  • Right before cooking brush a bit of olive oil on the burgers and season with garlic salt and pepper.
  • Cook on a VERY hot grill, about 4 minutes.
  • Extinguish flare-ups as required.
  • Turn once and cook for an additional 4 minutes for a hot pink center (3 minutes for rare, 5 minutes for well done) Add cheese (if desired) for the last 60 seconds or so.
  • The key here is to form a crust that will seal in the juices and yield a juicy, flavorful burger.
  • Can also be done in a hot cast iron skillet on the stove.