So I was wondering what to blog about this week, when I realized that I haven’t done a week on the almighty burger! This is definitely an error on my part. So seeing as we have a long weekend coming up, and people will definitely have their barbeques out, I thought, why not hit you up with a few yummy meat treats? One thing that I love to use when making burgers is a hamburger patty press. Yes, I know you can make a burger without a gadget. However, and hear me out on this one, the press is just awesome! We have an old, plain one that you can get at your local hardware/home supply store, but they make a million different kinds these days (as witnessed by late night TV infomercials). What I personally like about the press is that it allows a couple of things to happen:
- Uniform circumference on my burgers. You’re not going to get one that over takes the bun, while another looks like a slider.
- Uniform thickness. You won’t have one thin leathery burger, and one super thick meatloaf one.
- It allows the burgers to set up and chill. Once you’ve formed the patties, sometimes they just need to relax and bit and mellow out. Stick them in the fridge, and let the flavours get to know one another while you get the grill heated up and the toppings ready.
- Easy grilling! It makes it really easy to pop the patties out of the tube (the maker we have is tube shaped) and plop them on the grill. I’m not trying to delicately peel a patty off a plate, have it break, or lose its shape, or any other culinary disaster. It goes from maker to grill, in one step. It’s a thing of beauty.
So that’s my personal take on the hamburger patty maker, without an official sponsor! Hint, hint! You should see me when I’m actually being paid to endorse something! Starfrit? T-fal? Ron Popeil, I’m talking to you!
Fresh Herb Burgers
2 ½ pounds ground beef (mix of lean and medium)
2-3 cloves garlic, minced
¾ -1 cup matzo meal
3-4 sprigs fresh thyme, minced*
2-3 sprigs fresh rosemary, minced*
3-4 sprigs fresh oregano, minced*
3-4 sprigs fresh basil, minced*
3-4 sprigs fresh parsley, minced*
* Click here to learn how to clean these fresh herbs.
Lightly oil your grill and set the heat on the BBQ to medium. In a large mixing bowl lightly whisk the eggs with the garlic, herbs, salt and pepper. Crumble in the ground meat, mixing it with your fingers to combine it with the eggs and herbs. Add the matzo meal as needed to bind the meat mixture. Try not to overwork the meat, you want it to just come together, but not be overmixed.
Using your hamburger press or your hands, shape the mixture into about 8 patties, about ¾ of an inch thick. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
Place the burgers on the grill, close the lid, and cook the burgers until they are no longer pink inside, turning once, about 6 – 8 minutes per side. An instant read thermometer should read 160°F.
Don’t abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost! Tuck into a warm crusty bun and add your favourite toppings!