2 lbs of 93/7 ground beef
1 5 oz container of bleu cheese* (note below)
1-1/2 Tbsp black pepper - or to taste
1/2 tsp cayenne pepper - or to taste
2 Tbsp "Grill Mates" smokey sweet seasoning
1 Tbsp garlic powder
Put all ingredients into a bowl and mix with your fingers until incorporated. Do not over mix, as this can make the hamburger tough.
Make 4 patties of equal size. I always spread one out in my hand and round it out, making the edge just a bit thicker than the middle. This helps keep the patty a bit flatter as it grills.
Next, put a piece of waxed paper on a salad size plate, spray the top of the paper with cooking oil, and put the first patty down. Put another piece of waxed paper -sprayed with oil on both sides- on top of the first patty. Continue till all 4 patties are done, and the top patty has a piece of waxed paper- sprayed on the bottom with oil- on the top of it. Doing them this way makes them easy to cover with plastic wrap and keep in the refigerator for the day.
When the 'Grillmaster' is getting ready, he wants the patties out at least a half hour before he is going to grill them - so they can come up to room temperature.
When he is ready to put the burgers on the grill, it is easy as they have the sprayed waxed paper between each one, so they come away from the paper easily.
Here we have the grilled burgers. Juicy, Thick, done just right, and so delicious! This is a dinner plate, so you can see how big the burgers really are.
* If you are not a fan of bleu cheese, you can use another kind. This would be good with shredded sharp cheddar, or goat cheese crumbles, or anything you like.
- Traeger Lil' Tex Elite Pellet Grill
- Cuisinart 10-Piece Premium Grilling Set
- Kitchen Elements Ultra-Flex Red Silicone Kitchen Cooking Mitt, Pack of 2
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