Tom’s Holiday Hamburgers
Good old home made hamburger with some extra spices and lots of toppings.
- 1½ lb ground beef, about 80/20 mix
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 1 Tablespoons olive oil
- ¼ cup fresh chopped parsley
- 1½ tablespoons Worcestershire sauce
- 4 small green onions, whites and some green, finely chopped
- 1 avocado, pitted, de-pealed, thinly sliced
- 8 pieces lettuce
- 4 thin tomato slices
- Ketchup and mustard for toppings
- In a large bowl, mix ground beef with garlic powder, salt, pepper, olive oil, parsley, green onions, & Worcestershire sauce. Form into 4 patties. The patties should be about 7 ounces each with the fillings.
- Place patties on wax paper on a plate and cover with plastic wrap. Place in freezer for 30 minutes before cooking or a really cold refrigerator. (This will help the patties retain moisture and not fall apart at all during cooking.)
- Cook either in a skillet or grill. Turn only once. Do not press down on patties during cooking! Time will very depending on cooking source and preferred doneness. We cook our on an outdoor grill on medium-high heat for about 3 to 4 minutes per side.
- We served these hamburgers on lightly toasted buns with sliced tomato, sliced avocado, lettuce, ketchup & mustard.
Here we start with 85/15 ground beef (85% ground beef/15% fat) Any groundbeef leaner then this will be to dry. ground sirloin has it’s own purposes, but not hamburger!
Time to mix it all togehter. In a mixxing bowl combine the ground beef (1 1/2 lbs), kosher salt, ground pepper, garlic powder, olive oil, chopped parsley, Worcestershire sauce, and green onions.
Mix everything up well, but do not over mix or the mixture will become to suggy.
Form into 4 eaven size patties. These shold be right around 6.5 to 7 ounces each. Place these on wax paper and place a second piece of wax papper over the top.
Using some kind of flat pan gentally flatten each hamburger patty. They shouls end up being about 1/2 to 3/4 inch thick. Use large size hamburger buns.
It helps to gentally reshape the edge of each patty so they do not have any crakes. You can either cook these on the stove top or on the BBQ. We cooked ours on the BBQ on high heat for 3 to 4 minutes on each side. Perfectly done with clear running juices. Make sure to let them rest for aboutr 2 minutes before trying to handle them.
We topped our hamburgers with ketchup, mustard, lettus, tomato, and avocado. Enjoy!
Cooked By: Tom Corliss
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About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook
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