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Burgers a la Norristown

July 14, 2009



Is there anything more summery than a big cheese covered burger from the grill? And hells no, I don’t mean the frozen patties. There may be some ok frozen patties out there, but no, sorry, they will never ever be as good as the ones you mix up and shape yourself, particularly if you go with the method that I’ve smushed together from advice from my grandfather, stepfather, and Rose. And lots and lots of burger tasting.

I’ve talked about burgers before but I don’t think I’ve ever bothered to actually layout what I put in mine that make the boy keep loving me.

Big shock – it’s the meat that sets the tone for your burger, so I was happy to have Angus Ground Sirloin show up two weeks ago.

Burgers a la Norristown
Makes six good sized burgers

2 lb of ground sirloin
2 tblsp cilantro, diced
2 tblsp basil, diced
1 tblsp habanero pepper, if you think you can handle it
3 cloves diced garlic
1/2 shallot, grated
3 tblsp Worchestershire Sauce
2 tblsp hot sauce
1 egg

4 onion rolls
Toppings – we’ll pretend they’re optional, but let’s be real – sharp provolone, avocado, tomato, fried onions, ketchup.

No need to spell this out for you, right? Preheat grill to about 400-500 degrees. Remove rings. Wash hands. Smush stuff together. And form about 6 generous size burgers. I keep mine on the plump side so they hold the juices better and come out a good medium tempt.

You’re going to want to space these out on the grill well, so that the heat can get around them, and definitely resist the urge to flip them for the first 8 minutes or so. If they seem to be cooking to fast, turn down the heat. You want to flip these guys 1 time only. Just like everyone always says, but for reals. 1 and done. You’ll know they’re ready when they naturally stop sticking to your grill. After about 5 minutes on the second side, put some cheese on and warm up your buns over low heat. Nobody likes singed buns.

There’s a bit of heat in these burgers – less if you omit the habanero – but its a rich meaty flavor.

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