This recipe if for one burger. Feel free to scale it up as many times as you like! I just found that about 1/3 pound burger works best. So make 3 burgers per pound, 6 per 2 pounds, etc.
For the fry sauce, combine all of the ingredients in a blender and process until smooth. Taste and adjust according to taste, season with salt. Cover and let sit at room temperature for half an hour for flavours to meld as you make your burger.
This amount will be enough for a few burgers. Refrigerate unused sauce.
Options for the burger meat, starting from the best:
- Grind your own.
- Get your butcher to grind it for you.
- Regular package of store-bough ground beef will do.
Push the meat together into a patty that's about 1/2 inch thick. Each patty should be bigger than your bun by about an inch. Make sure not to overwork the meat and not to press it too much. The goal is to pack the meat loosely, yet somewhat firm enough that it mostly holds its shape. Make an indentation in each burger patty. And I don't mean a tiny little one. The burger patty should be shaped thinner in the middle, with this "indentation" being 1-2 inches in diameter. Refrigerate the patty for at least 15 minutes. Do not salt it inside or outside at this time.
Preheat the grill.
Create low heat and high heat zones on your grill. Turn all the burners but one to medium high. Clean and oil your grill. Let the grill preheat for at least 7 minutes.
When your grill is ready, salt the burger patties on one side liberally and place on the grill salted side down. Salt the other unsalted side. Leave the burger undisturbed for the first 4 minutes to get nice grill marks, just watch closely not to burn. Flip, top with cheese if desired, and continue cooking on the other side. Generally, a burger of this size should take around 8 minutes (it may be more or less, but won't be much longer, be careful not to overcook.) Be sure to grill the burger with the lid closed.
Monitor the temperature very closely. Insert the instant read thermometer into the centre of the burger from the side. Remove it immediately as it reaches the safe Government-suggested internal temperature of 160°, or even a few degrees below (at your own risk.)
If any one burger turns too charred, move it to the low heat zone (where one burner is off) and finish cooking there.
During the last minute or two of cooking, toast the buns, cut side down for about a minute until golden. I scoop out some of the bread from the bun before toasting, to make bun to meat ration better.
Spread some of the fry sauce on the bottom half of your bun. Add the burger. Add the fixings of choice, more fry sauce and top with the top half of the bun. Dig in and devour!
Ingredients
Directions
For the fry sauce, combine all of the ingredients in a blender and process until smooth. Taste and adjust according to taste, season with salt. Cover and let sit at room temperature for half an hour for flavours to meld as you make your burger.
This amount will be enough for a few burgers. Refrigerate unused sauce.
Options for the burger meat, starting from the best:
- Grind your own.
- Get your butcher to grind it for you.
- Regular package of store-bough ground beef will do.
Push the meat together into a patty that's about 1/2 inch thick. Each patty should be bigger than your bun by about an inch. Make sure not to overwork the meat and not to press it too much. The goal is to pack the meat loosely, yet somewhat firm enough that it mostly holds its shape. Make an indentation in each burger patty. And I don't mean a tiny little one. The burger patty should be shaped thinner in the middle, with this "indentation" being 1-2 inches in diameter. Refrigerate the patty for at least 15 minutes. Do not salt it inside or outside at this time.
Preheat the grill.
Create low heat and high heat zones on your grill. Turn all the burners but one to medium high. Clean and oil your grill. Let the grill preheat for at least 7 minutes.
When your grill is ready, salt the burger patties on one side liberally and place on the grill salted side down. Salt the other unsalted side. Leave the burger undisturbed for the first 4 minutes to get nice grill marks, just watch closely not to burn. Flip, top with cheese if desired, and continue cooking on the other side. Generally, a burger of this size should take around 8 minutes (it may be more or less, but won't be much longer, be careful not to overcook.) Be sure to grill the burger with the lid closed.
Monitor the temperature very closely. Insert the instant read thermometer into the centre of the burger from the side. Remove it immediately as it reaches the safe Government-suggested internal temperature of 160°, or even a few degrees below (at your own risk.)
If any one burger turns too charred, move it to the low heat zone (where one burner is off) and finish cooking there.
During the last minute or two of cooking, toast the buns, cut side down for about a minute until golden. I scoop out some of the bread from the bun before toasting, to make bun to meat ration better.
Spread some of the fry sauce on the bottom half of your bun. Add the burger. Add the fixings of choice, more fry sauce and top with the top half of the bun. Dig in and devour!
