October 17, 2012 by chicagogrilling365
How in the hell have we not cooked burgers yet?
Burgers are the grilling staple.
I bought some 80/20 ground beef at Jewel, along with some lettuce and tomato. I still had colby jack at home.
Everyone I know has a different blend of ingredients for his/her burger patties.
My buddies Jake and Pat use brown sugar because some joint in Ohio that they love uses it. They grew up with those burgers. I get it.
I can relate.
My mom is a great cook.
My old man can tend a good grill.
I remember my dad would make his burger patties with chopped onions. I don’t know if he used anything else, but the onions I remember. So when I make burgers, it’s just a natural reflex: red onions get chopped and thrown in with the beef.
I also like chopped Italian parsley, a lot of salt, and a touch of Worcestershire.
I placed my large patty and a smaller one for Jenny, who had just returned from work, on the grill, got a decent char on one side, flipped them, dropped the cheese on top, and placed the lid on.
As soon as the cheese was melted, the patties were removed, slapped on their respective buns, topped with whatever (in my case, mustard, more mustard, lettuce, tomato, onion), and destroyed.
You have to love burgers.
You just have to.