At the Schuyler home we love making burger’s. We have tried a lot of recipes for them and this one is perfect and simple.
1 pound ground beef
1/4 c bread crumbs
1 T A1
2 T grill master – burger seasoning
As you can see from above, if your cannot find these specific brand of seasoning, there are a few other “Schuyler Approved” options.
The first think I always like to do when making anything is get everything out. For burgers, it is important to have the buns handy to use for scale during the pressing stage.
Add all ingredients together. I leave the bread crumbs till the very end, to ensure I have the right consistency. You want the meat to stick together, but not be too runny. Check out picture six for reference.
Once the meat and all ingredients are thoroughly combined, ball meat
Put balled meat into the press
Slowly press ball into patty shape, using the bun as a reference to ensure the patty and bun will fit together. This time I made them the same size, but normally I make them a little larger than the bun because the meat will shrink once on the grill. If you do not have a press (I got mine for $5 at Lowes) using the palms of your hands will do the trick, just make sure not to use your fingertips because then the meat will not be distributed evenly.
Once the patty has been pressed, use your fingertips to make sure the patty is even.
Now just throw these guys on the grill and add cheese 2 minutes before they are completely done… that is if you want cheese, but why wouldn’t you.