How to make the world’s best two-ingredient burger

Does this sunny weather have you craving burgers on the BBQ? Claire Tansey shows us how to make the most simple and delicious burger of all time.


Does this sunny weather have you craving burgers on the BBQ? Claire Tansey shows us how to make the most simple and delicious burger of all time.

Two-ingredient burger

Ingredients:

  • 750 g medium ground beef
  • 1  1/2 tsp coarse salt

Method:

Preheat barbecue to medium.

Shape beef into 6 patties, each about 1/2 inch thick. Press a shallow depression in centre of each patty to help keep its shape while cooking. Sprinkle both sides with salt. Season with fresh pepper.

Oil grill and barbecue burgers with lid closed for 5 to 7 min. Flip burgers, then continue grilling, with lid closed, until burgers are cooked, 6 more min. Let burgers rest 5 min before serving on toasted buns with your favourite toppings.

Prep 5 min | Total 15 min
Serves 6 | Per serving 415 calories, 18g protein, 38g fat, 665 mg sodium.

Tips to make the BEST burger:

  • Start with medium ground beef (instead of lean or extra-lean). It has a lot more flavour, and most of the fat drips away while it’s cooking.
  • Mix the meat with your hands (instead of using utensils). This will ensure you don’t over-mix the meat, and it creates a nice texture.
  • To make patties, take a handful of ground beef  and shape it into a ball, then flatten it out. Don’t make the patties too thick — half  an inch to an inch thick is  the perfect size.
  • Prevent burgers from puffing up into balls by taking your thumb and making a little indent in the middle of each patty.
  • The grill should be hot before you add the patties — this will ensure they don’t stick, and they’ll achieve that caramelized exterior.
  • Don’t flip them too many times. And never, ever press down on the patties with your spatula (that will make all the flavour escape!).
  • Use grated cheese (instead of sliced)  for extra oomph.
  • Hollow out the lid  of your bun to make more room for toppings.
  • Our favourite condiment is sriracha mayo — just stir some of the hot sauce into mayo and slather it on!

Courtesy Claire Tansey

www.chatelaine.com

@chatelaine

@tanseyclaire

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