this sounds good to me except the blood part... a little more done and i am
there, Lee

--
Have a great day
"Nick Cramer" > wrote in message
...
> "Stormmmee" > wrote:
>> if i were guessing it would be that you don't cook your burgers too hot,
>> lots of people cook them at such a high temp the moisture is needed, i am
>> thinking you will get one fine burger, Lee
> [ . . . ]
>
> I like my 'burgers charred blood rare, so I grill them 2 or 3" above the
> lump charcoal. 25% fat is perfect.
>
> Nick's Hamburgers
>
> Adding a tablespoon or two of lard or olive oil per pound to ground
> sirloin
> or round will replenish some of the fat, hold the 'burger together better
> when yer cookin' it and make it juicier. 20% to 30% fat makes a nice
> 'burger for me.
>
> Use coarsely ground meat (rather than finely ground) for moister burgers.
> Grinding your own fresh meat is best. That way you know what's in it.
>
> Lightly mix ground meat (with other ingredients, if any). Over-mixing
> results in dense, heavy burgers.
>
> Wet hands with a little water to keep the mixture from sticking when you
> form your patties. Over-working the patties results in dense, heavy
> burgers, too.
>
> A two beer 'burger is about right for me.
>
> Green chile 'burgers
>
> Ingredients:
>
> 1-1/4 pounds ground beef [or pork, chicken or turkey]
> 1 clove garlic crushed and finely minced
> 1/8 tsp ground black or seasoned pepper
> 1 tsp ground chile powder
> 1/2 tsp salt
>
> 4 slices Monterey Jack cheese or 1/2 cup shredded Mexican blend of cheeses
>
> 1 can (4 ounces) Ortega Diced Green Chiles, drained
> 4 large slices sweet onion
> 1 medium tomato, sliced
> 4 leaves Romaine or your favorite lettuce.
>
> 4 hamburger buns, split and toasted
>
> Chunky salsa, homemade or good purchased salsa, like Las Palmas.
>
> Preparation:
>
> Mix ground meat with garlic, pepper, ground chile, and salt in a large
> bowl. Shape into 4 flat patties. Preheat grill, then cook burgers about 4
> inches from heat, turning when halfway done. Cook until very little or no
> pink remains. Just before serving, place a slice of cheese or grated
> cheese
> on each burger. Top each bun with a hamburger patty and cheese, green
> chile
> peppers, an onion slice, tomato slice, and lettuce leaf. Serve burgers
> with
> a dish of salsa on the side. Serves 4.
>
> I use more garlic. I let the meat come to room temp before grilling and,
> for me, grill closer to the coals for a shorter amount of time. With beef,
> I like 'em nicely seared on the outside and blood rare in the middle.
> Sometimes I'll add a couple of slices of crisp bacon at final assembly. I
> like a nice sour pickle with it, too.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061