Hamburgers / Cheeseburgers

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  • 1/3 pound of hamburger per serving; 85% lean is good
  • hamburger seasoning
  • Optional: Sliced cheese of choice (cheddar, Provolone, Muenster, Swiss, whatever)
  • rolls or buns
  • condiments (ketchup, mustard, mayonnaise, grilled onions, bacon,
    sliced avocado, lettuce, tomato, pickled red cabbage, sauerkraut, whatever)

Heat your cooking surface, whether it's a grill or a cast iron pan. Try to have a lid or cover around, to keep the heat in.

Form each burger, about 3/4 of an inch thick. Generously season the surface of each burger on each side, with the hamburger seasoning. Do not mix seasoning into the meat, or the burger will be all dried out.

Timing your burgers is key. Get to know your heating surface. On a typical hot grill or griddle surface, you will cook burgers as follows:

  • Well done - 6 minutes each side
  • Medium - 4 minutes each side
  • Rare - 3 minutes each side

This means that if you are eating at 6:00, your well-done burgers go on the grill at about 5:48, your medium burgers go on the grill at about 5:52, your rare burgers go on the grill at about 5:54 at the same time that your well-done burgers get flipped, your medium burgers get flipped at about 5:56, and your rare burgers get flipped at about 5:57.

Resist the temptation to press down the burgers with a spatula -- you will squeeze out the juiciness. Just let them rest and cook.

If you want cheeseburgers, have the cheese of your choice ready and place a single slice on the burger when it is flipped.

Don't forget to toast your rolls.

Serves: ?? Serve with fries, onion rings, cole slaw, potato salad, potato chips, or whatever other side dishes or dips seem appropriate!

Preparation time: 30 minutes