Who doesn't love a classic burger? They are fast and easy to make and this recipe adds a flavor boost with a touch of ginger and cumin. Ginger is used in a lot of Chinese dishes and adds a distinct sweetness to food. Cumin is what gives chili it's "chili" flavor and compliments ground beef with a mild spiciness.
In addition to the burger's you will need fresh buns and all the usual condiments such as mustard, ketchup, mayonnaise, relish, sliced tomatoes, pickles and lettuce.
Pay attention to the cooking tips and you will make some fantastic burgers.
Classic Grilled Burgers
Yield: 8 servings
- 2 pounds ground beef
- 1 small onion, finely chopped
- 1/2 inch fresh ginger, shredded (or 1/2 teaspoon ginger powder)
- 1 Tablespoon finely chopped garlic
- 1 teaspoon ground cumin
- 2 teaspoons salt, or to taste
- freshly ground black pepper, to taste
1. Mix all ingredients together. Shape into eight (1/4 pound each) patties gently with hands. Do not squeeze the patties tight. Squeeze just enough for the patty to hold together. Using your thumb, make a small indentation (dimple) in the center, top of each patty.
2. Heat the grill very hot. You want to cook the burger's fast.
3. Place patties on the grill, dimple side up. DO NOT FLATTEN BURGER'S WITH A SPATULA WHILE COOKING!
4. Cook burger's until you see juices forming on top of burger's (about 5-6 min). Turn burger's using a spatula (do not use a fork) and brown the other side (about 4-5 min). Only flip burger's this one time! Resist the temptation to continually turn the burger's over.
5. Remove burgers from the grill and serve hot.
Summary of "tips" for great burger's.
1. Press a small dimple in center, top of burger patties before cooking (helps even cooking preventing domed, lop-sided burgers.)
2. When forming patties, do not compress the patties tightly.
3. Do not press top of burger's with a spatula when cooking to flatten.
4. Turn burger's only one time when cooking.
5. Do not use a fork to turn or move burger's (use a spatula so you do not puncture the burger)