Sunday, June 18, 2006
Burgers on the Grill
They say the secret to grilling burgers is to resist the urge to press them, 'cause you just press all the juiciness out of them, and to let them adequately sear on one side (at least 4 minutes) before you turn them, and then turn them only once. I mixed the lean ground beef with minced onion and garlic and a generous dollop of PickaPeppa Sauce. Accompanied by the usual condiments; dill pickle, thick slices of tomato, sliced onion, romaine lettuce leaves, catsup, mayo and mustard. So, with a split ear of corn on the grill with the buns and burgers, Will resisted the urge to press on them and flip them over again once already flipped, and by jimmeny the results were two perfectly seared, juicy and whole burgers.