Recipe - A Better Burger

1 One fourth pound 100 percent ground chuck
Three fourths teaspoon Salt
One fourth teaspoon Ground black pepper
Hamburger buns and desired
toppings

1. Break up chuck to increase surface area for seasoning. Sprinkle salt and
pepper over meat" toss lightly with hands to distribute seasoning. Divide
meat into four equal portions (5 ounces each) with cupped hands,

toss one portion of meat back and forth to form loose ball. Pat lightly to
flatten into 1 inchthick burger, 3 One half to 4 inches across, using
fingertips to create pocked, textured surface. Repeat with remaining
portions of meat.

2. If grilling, heat enough coals to make hot fire. When coals are hot and
covered with white ash, spread them in single layer. Position grill rack

and lid, heat until rack is very hot, about 5 minutes. Place burgers on

rack, cover and grill, turning once, to desired doneness as follows: 3
minutes per side for rare, 4 minutes per side for mediumrare, 5 minutes

on first side and 4 minutes on second side for medium, and 5 minutes per

side for well done. If panbroiling, heat skillet over mediumhigh heat.

When skillet is hot (drops of water flicked into it evaporate immediately),
add parties and cook, turning once, to desired doneness, using same times
as if grilling. Serve immediately with buns and desired

toppings.

Cook's Illustrated, July/Aug. 1995, Page 15. Credit: Pam Anderson with
Karen Tack.

Nationality: USA Course: entree Season:any Method: grilled

Start to Finish 1 hour Preparation 5 minutes Attention 45 minutes Finishing
a minute or less

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

NOTES : You can grill this burger, or panbroil it in a twelveinch
castiron or nonstick skillet or a stovetop grill pan.
Recipe by: Cook's Illustrated, July/Aug. 1995, Page 15

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 10, 1998