This is not a definitive recipe or anything, but it almost always turns out excellently, and so I thought it might be useful to readers of the blog/family members as a good burger recipe. Using a lot of fresh onion in meat is a trick from Lillian.
1# Ground beef (if you use leaner beef, you it won't flame up as much, but it might not be quite as tasty)
1/2 onion (you can mix white and red onion for extra deliciousness)
2-3 cloves garlic
1 egg
1/4c. or so breadcrumbs
Several dashes of Worcester Sauce
1 Tbsp Pomegranate Molasses (Dibis rumaan) (optional)
S&P
Run the onion and garlic through the food processor, or mince very finely. Mix everything together. The role of the breadcrumbs is to reduce the moisture of the burgers so that they're workable, so you'll have to add more or less depending on the size of the egg, the moistness of the meat, etc.
When everything is mixed, form into patties - Lillian recommends putting an indentation in the center, which will "pop up" when they're ready. I mostly judge the doneness by the size of the burger (they shrink quite a bit). The onions in burgers will keep them more moist than they would be otherwise, so there's less danger of overcooking them.
1# Ground beef (if you use leaner beef, you it won't flame up as much, but it might not be quite as tasty)
1/2 onion (you can mix white and red onion for extra deliciousness)
2-3 cloves garlic
1 egg
1/4c. or so breadcrumbs
Several dashes of Worcester Sauce
1 Tbsp Pomegranate Molasses (Dibis rumaan) (optional)
S&P
Run the onion and garlic through the food processor, or mince very finely. Mix everything together. The role of the breadcrumbs is to reduce the moisture of the burgers so that they're workable, so you'll have to add more or less depending on the size of the egg, the moistness of the meat, etc.
When everything is mixed, form into patties - Lillian recommends putting an indentation in the center, which will "pop up" when they're ready. I mostly judge the doneness by the size of the burger (they shrink quite a bit). The onions in burgers will keep them more moist than they would be otherwise, so there's less danger of overcooking them.
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