Outdoor Burgers -- Hamburgers for the Grill

Outdoor Burgers

Serves 3-4

Ingredients

1 package 85% lean ground chuck, about 16-20 ounces

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon kosher salt

1 teaspoon ground white pepper

3-4 buns, toasted and prepared

Procedure

1. Preheat the grill on high heat. When it is thoroughly heated, scrap the grates clean and lubricated lightly with oil. Keep the lid open for a few minutes and reduce the burner heat to medium high.
2. In a large bowl, using your hands gently but thoroughly combine the meat and all the seasonings. This must be done both quickly and thoroughly as you do not want the heat of your hands to start to chemically change or physically alter the characteristics of the meat.
3. On pieces of wax paper or parchment, trace a circle around the bun bottom. Repeat three or four times, depending on the number of burgers. Turn each piece over.
4. Using two dinner forks, shape the burgers into round about 3\4” high and 1\4” bigger than the drawn circles. This accounts for shrinkage. Do not use the forks to press and push down on the burgers. Use them to shape, sculpt, and nudge.
5. Spray vegetable oil on the burgers, invert onto the hot grill, spray the top side with vegetable oil for 1 second, and leave alone for about 4 minutes. Turn the burgers over and cook for 3-4 minutes more.
6. Add pre-buttered – I prefer mayo – buns to the grill. When the burgers reach an internal temperature of 155 degrees, remove to a platter and let rest for 10 minutes. Remove the buns to a plate. Keep an eye on the buns, they toast very quickly.