I’ll Pay You Tuesday for A Hamburger Today…

Common Sense Burger

I hope someone out there giggled at my title, and if you didn’t, just type it into Google.

Years and years i have patted some ground meat into a patty shape. I have tried adding fillers, cheese filled, hidden veggies galore, from thick and wide to thin and floppy. I have over seasoned and under seasoned. I have over cooked, and under cooked….I think you get the point by now right? I’ve been grilling meat for quite a while now. After years and years of making burgers, trial and error, I think I’ve finally found “MY” way to do a burger. This, of course, is only my opinion and you can make your burgers however you want. That’s what is so great about a burger.

Being paleo, I do not do buns, but I do have a recipe for buns with plenty of great reviews from “Against All Grains” that I plan to try in the future. For now, let’s stick with the basics so that all of us (including our non-paleo friends) can enjoy a great burger that is easy to make and delicious.

Here’s what you’ll need for the Common Sense Burger:

  • Ground Beef (I used 2.25 pounds for 6 burgers.)
  • Salt
  • Pepper
  • Garlic Powder

Take the meat out of the package. I lay mine on the cutting board and simply take a long knife to divide it into 6 pieces. This allows me to try to make the patties about the same size. Crack some salt and pepper over the top. As Gordon Ramsay says, “Season it beautifully.” Sprinkle garlic powder to your own liking. As I’ve mentioned in previous posts, I love garlic so I probably use 2-3 tablespoons, at least.

Pick up each divided portion. I usually let my meat sit out on the counter for 15 minutes so that it is closer to room temperature. My hands are insanely sensitive to cold, and from what I have heard, it helps the meat cook more evenly and it should be easier to get the middle to cook. Take the meat and squish it in your hands, letting the seasonings mix throughout. Roll it into a ball, smooth out the sides as best as you can. Slowly, and carefully, start to flatten it out. As you flatten it make sure and try to continually smooth the sides out. The flatter the burger, the better it will cook. I set my burger on my indoor grill and carefully press it with my fingers to make sure it’s an inch thick or less.

I keep my indoor grill fairly low. Between 2 and 3. The meat still browns but it’s not so hot that it sticks. Let it brown. A few minutes after, take a spatula and just slightly move them so they don’t stick.. This will take around 7 minutes to 10 minutes. It all depends on how hot and fast you are comfortable cooking. During this time. Leave it alone.

When you decide to flip the burgers, again, let them brown all the way through. Cook it slowly and it’s more likely to get done in the middle. I flipped it two more times so that it could cook evenly. All in all, it took about 25 to 30 minutes. This may seem a little long, but it worked and worked well. It made a crispy outside, left it juicy in the middle, and gave a great flavor.

What can you do with these burgers? For my kids, I break them up and top them with ketchup or barbecue sauce. I personally love barbecue sauce and a big mountain of cooked onions. There are as many ways to make up a burger as there are people reading this recipe (so let’s say millions!? lol).

I hope you enjoy this recipe. I’m sending you this paleo classic from my Common Sense Test Kitchen to yours. Come back next time to see what this Bunless Burger Loving, Common Sense Cook will grill up next.

-Ami M. Lee, The Common Sense Cook

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