Hamburger Happiness | November 28, 2012

I love a good hamburger as much as the next person. You don’t have to go out for a delicious hamburger though there are plenty of good hamburger places in Austin. The beef that makes the best burger is 80% lean and 20% fat. Any leaner than that and you end up with a dry burger, and let’s face it: dry and hard is what gives the homemade burger a bad name. Start by sauteing chopped onion in a little fat in a pan, add a clove of garlic and a generous amount of salt and pepper. Add this to the raw meat and form patties to your preferred size. Fry the hamburgers in a dry pan over medium-high heat. The fat in the meat is all you need to get a good sear on the surface of the meat. The onion will keep it moist and add flavor. I love these and have to have one at least once a week. Simple and cheap but long on flavor.


Ground beef, 80/20, enough for 4 ounce burgers, precooked

Bacon fat or butter

Onion, chopped

Garlic clove

Salt and Pepper

Lettuce, Tomato and Carrot

Saute chopped onion over medium heat in a pan 3 or 4 minutes in the fat of choice. Add crushed garlic and saute another 1 minute, stirring. Add softened onion and garlic to raw hamburger along with a generous amount of salt and pepper. Stir until combined well. Form into balls and then into patties approximately four ounces each. Cook in pan over medium high heat about 5 minutes per side. Should be seared brown on each side and no pink in the middle.

Serve with lettuce, tomato slices and carrot sticks. Dressing of choice if desired. I added a few cilantro leaves to mine.


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