Just a Burger – Just My Experience

Per Patty: 4 ounces (1/4 lb) Ground Beef (I prefer 85% lean) 1 tbs diced Onion Lawry Seasoning Onion Powder

After measuring out the burger, sprinkle a dash of each seasoning (Lawry’s and Onion Powder)

Add the onion and mush it all together. There might be a more technical term here that I’m missing… but the main goal is to have the onion and seasoning spread throughout the whole patty.

Flatten the patty out to 3/4 inch thickness. The cooking process always makes the meat shrink and get bulky in the middle. Typically I make sure my patty is a bit wider than the bun, that way I know it will shrink up and fit perfect.

Grill the burger as you normally do (my hubby does 5 minutes on each side). Sometimes I cook these on the stove top. When I do this, I poke a small hole in the middle of the patty and add about 1/2 cup of water and let it steam cook until it is barely pink in the middle. Cheese is always added at the end, when there is about 1 minute left to cook. The diced onion adds a lot of flavor to the burger.