​                                     Hamburger recipe number 1

           Ingredients:                                       Quantity

1)    Hamburger meat                             1 pound

2)   Granulated garlic                              1 tablespoon

3)   Worchester sauce                            ¼ cup

4)   Liquid smoke                                    2 tablespoons

5)   Kosher salt                                        1 tablespoon

6)   Seasoning salt                                  1 tablespoon

7)   Black pepper                                    1 ½ tablespoon

Method of preparation

1)    Mix all dry ingredients and wet ingredients together.

2)    Add mixed wet and dry ingredients to hamburger and mix well, make sure mix is well evenly

     incorporated into the hamburger

3)    Take small bit of hamburger into a small patty (1 ounce or less). Cook and taste.

4)    After tasting sample, adjust seasoning if desired (adding the seasonings to your tastes).

5)    Divide evenly into 3-4 portions, making patties.

Chef notes:

1)    20/80 hamburger makes a juicier burger, with more flavor.

2)    Patties can be frozen up to 2 months if wrapped tight.

3)    Keep in mind; the thinner the patties are, the quicker they will cook

4)    The longer the hamburger sits the more the ingredients will penetrate the meat (up to 24 hours).

I LOVE burgers,  let me say as I always say: I love GOOD burgers. One of the things I loook for when moving to a new city Is where to find the best hamburger. Now the fastest way to find out is to ask around, and every city has its favorite. More often than not however, I've been dissapinted. All too often what once made a burger great for an establishment seems to no longer apply.....so I always approach with guarded optimisim.

What makes a burger great? That depends on the individual, BUT you have to agree, it always has to start with the patty.

How you cook the patty is as important as how thick the patty is, and its' ingredients. A few things to remember: Color, color, color! A deep brown to black color on a burger (in fact in, almost all cooked beef) is important. Cooking to that deep rich brown means your bringing out the flavors of  the meats' sugars, and your  adding a bit of additional texture. This is not to say you can't have a good burger without the deep color, its just a different kinda' good.