For Mother's Day my wife requested good old burgers for dinner. So we decided to have good old burgers for dinner. For some reason I felt a nostalgic tug from the yard. I tapped my Weber charcoal kettle grill for the task. She hadn't been in service since the Big Green Egg arrived back in October. So it seemed like a good idea. We had big, softball-sized patties for dinner. The kids each enjoyed a "slider" sized burger.
My burger philosophy has been heavily influenced by Steven Raichlen. He advocates for big, round patties made of fatty beef. I usually get the 85% beef. Mmm. As I form them into balls I try to handle them as little as possible. I spray them with olive oil and then sprinkle them liberally with salt and pepper. These guys were grilled on high heat for 5-6 min on each side. I pulled them with an internal temp of about 145f. Normally I go for burgers piled with anything you can fit on the bun. Heather had picked up some bleu cheese though, so I went rather minimalist. I must confess: I did add ketchup along the way.