with "Rockin' Ronnie" Shewchuk
|Ron Shewchuk Home > Let's Barbecue > Barbecue Recipes|
Makes 12 to 16 patties, depending on how big you like them.
This recipe will feed a crowd, or four teenagers. You can easily halve this recipe. If your kids are like mine and don’t like bits of onion and garlic in their burgers, substitute 1 tsp/5 mL each of granulated onion and granulated garlic for the fresh variety.
For the burger mix:
6 lb | 2.7 kg medium ground beef
To finish the burgers:
Line a cookie sheet with waxed paper. Mix the burger ingredients together with your hands in a large nonreactive bowl. Wet your hands in cold water before you form the mixture into chunks the size of tennis balls. Flatten them into patties, placing them on the cookie sheet. Each patty will be about 1/2 lb. | 250 g before cooking. Place them in the freezer for an hour to firm them up.
Preheat your grill for medium direct heat. Grill the burgers for 6 minutes per side, or until they are springy to the touch, glazing them on both sides with barbecue sauce. Top each patty with a slice of cheese for the last couple of minutes of cooking. Serve the burgers on buns with your favorite condiments.
A Library of Burger Toppings
We’re all so used to iceberg lettuce, ketchup, mayo, ballpark mustard, green relish, and sliced onion and tomato on our burgers that we hardly notice them any more. Try these unusual burger toppings for a change and experiment with your own combinations.
|© Copyright 2004-2016 Ron Shewchuk||604-351-1999