Monday Munchies: Grilled Hamburgers

This recipe is from Josef’s dad!

“Best burger I ever had in 61 years, including home grown Black Angus ground chuck or ground buffalo– out on the farm I grew up on in Clarksburg, Md (now mostly DC exurbs and subdivisions, but at the time, almost all of our neighbors were small farms like ours).

All measurements are very approximate and can be adjusted or modified as you like.

A Chinese friend of mine told me that Americans must not really enjoy the taste of hamburgers very much, because she noticed that we always added ketchup, mustard, BBQ sauce, relish, and many other things. She never saw us eat them plain.

She has a point. Plus many of those condiments are very high in sugars.

Here is a recipe that can fix that problem. We all ate these burgers absolutely plain, and my son and my wife agreed it was one of the best burgers they ever had, too.

GRILLED HAMBURGERS

1. For absolutely best flavor, cook with local wood on an outdoor grill, but there aren’t too many folks as weird as me and willing to do that. (I can’t stand the odor of charcoal starter fluid and if commercial charcoal — and find that outdoor gas grilling tastes about the same as stovetop frying. So ignore me; cook these any way you want except for boiling.)

2. Find some high-quality, low-fat grass-fed ground beef – not burgers!! We found ours at a local farmer’s market. Let it thaw out if needed and remove it from its wrapping. I used about a pound.

3. Find some high-quality Italian hot pork sausage. A pound does well. I get mine from the same source, but a decent supermarket works, too. Thaw it and remove any casing.

3. Put both meats into same bowl.

4. I added about one teaspoon of drinkable sherry and about half a teaspoon of good balsamic vinegar. Also some oregano, salt, and ground pepper.

5. Use your bare hands to mix the ingredients well. You can overdo this, so don’t. Form into whatever size burgers you like.

6. Cook as usual. Do NOT squeeze the burgers with your spatula unless you insist on tasteless cardboard.

7. When you serve these burgers, RESIST the habit of adding ketch, buns, butter, relish, mayo, or what-have-you. I think you won’t regret it.”

I’d like to thank Guy for writing this up and sharing it will us all.  I got the leftovers and was very pleased! For these last days of summer try out Josef’s Coffee Ice Cream with Chocolate Chips recipe!

The Body You Want Team shows normal people with hectic lives and average genetics how to create the bodies they want in the time they actually have. Josef Brandenburg is the owner of The Body You Want in Washington, DC. Click here for our 30 day trial and to see if we are right for you!