Put the burger in a mixing bowl; if the package has more than a pound of burger it is even better. Squirt in the ketchup and mustard and shake in the Worcestershire, eyeball it. Sparingly add salt and pepper. If you find you've added too much of the condiments the burger might fall apart while grilling, this is okay just learn so you can eyeball it better next time.
Mix the burger and condiments together using your hands and separate into four balls. Mix the burger and condiments until just combined; over mixing will make the burger tough.
Hand smush each ball into a patty a little larger than a 1/4 inch thick, pat the edges to seal cracks and make as uniform as you can. Again, do not over handle. Last, generously salt and pepper both sides of your burger before taking them out to grill. Heat your grill to high heat, clean it if needed. Reduce to medium high heat and coat with non-stick grilling spray right before adding the burgers, be careful and watch for flare ups.
Place each burger on the hottest portion of your grill at least 1/2 inch of space between each. Cook your burger about 3 minutes and use your spatula rotate the burger about 1/4 turn; this will give you a crosshatch look. The browned bits that come in contact with the grill give them more flavor. Cook about another two minutes then you can flip the burger. Repeat the time and process for putting crosshatches on this side. The juices will begin to bubble up on the top of each burger; when the juice is no longer pink the burgers are done. I like to flip my burgers one last time when I'm adding cheesed so the cheese is put on the hottest side and cook just enough to melt the cheese. NEVER EVER squish your burger, this will make them dry. Resist multiple flips, you should flip your burger ONLY once; flip exactly as I have written.
If adding onions (diced small) or fresh cooked bacon bits put them in when you add the condiments. If adding cheese use a slice from a block of cheddar or other cheese such as swiss or gouda, do not use sliced processed American cheese. Divide each burger ball in half and make two patties, place a slice of cheese in the middle of one patty then top with the other and seal around the edges. You can easily double this recipe and these patties freeze well, just divide them using wax paper before placing in a bowl or ziplock to freeze.
Serving
Suggestions
Serve with typical burger toppings.
Originally Submitted
8/17/2017
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