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So, I have discovered that I make delicious goddamned hamburgers, so here's how you can, too, if you're so inclined.
Rafeburgers
3.5 - 4 lbs of 75-85% lean ground beef (I will normally buy 75% in bulk from US Wellness Meats[1], because when it's on sale and I get more than 40# and qualify for their shipping-weight price break, it's only slightly more expensive than what I can get at my local supermarket or butcher shop, and I'm a fan of free-range, grass-fed, and humanely-raised/butchered.)
1 - 1.5 lbs (two large/three medium/four small) diced/chopped onions (white or yellow)
1 - 2 T garlic powder
1 - 2 T Montreal steak seasoning
Optional: 8 oz finely-chopped fresh salsa
Optional: 1 - 2 oz hot sauce
Combine all ingredients in a large mixing bowl, cover with a damp paper towel, and refrigerate for at least 8 hours. I find it more comfortable to allow the meat to approach room temperature before making patties out of it, so I'll bring the bowl out of the fridge and let it stand, covered, for an hour or so.
Form patties from the meat mixture; mine tend to average 8-12oz pre-cooked weight (which is to say, I get about nine or ten patties out of this much raw material, which is convenient, since that's about all my grill can hold comfortably).
Grill to desired level of cookitude. Let stand, heaped on a plate, to finish (and finish releasing grease, if it didn't all drip onto the flames to sear and fire and otherwise become entertainment).
Serve over steamed veggies (seasoning optional), garnish with additional salsa and hot sauce.
Makes, uh... three to five fairly robust, or eight to ten normal servings. I usually bring two or three patties to work in tupperware, and they keep me from killing and eating anyone until my lunch break around 2 or 3 in the afternoon.
[1] Amusingly enough, their most recent newsletter and bulk pemmican offerings mentioned "Powerlifting champion Josh Bryant," who keen-eyed readers will recognize as my strength coach. I came to patronize USWM and Josh completely independent of each other. At least I know I'm eating stuff my coach approves of.
Rafeburgers
3.5 - 4 lbs of 75-85% lean ground beef (I will normally buy 75% in bulk from US Wellness Meats[1], because when it's on sale and I get more than 40# and qualify for their shipping-weight price break, it's only slightly more expensive than what I can get at my local supermarket or butcher shop, and I'm a fan of free-range, grass-fed, and humanely-raised/butchered.)
1 - 1.5 lbs (two large/three medium/four small) diced/chopped onions (white or yellow)
1 - 2 T garlic powder
1 - 2 T Montreal steak seasoning
Optional: 8 oz finely-chopped fresh salsa
Optional: 1 - 2 oz hot sauce
Combine all ingredients in a large mixing bowl, cover with a damp paper towel, and refrigerate for at least 8 hours. I find it more comfortable to allow the meat to approach room temperature before making patties out of it, so I'll bring the bowl out of the fridge and let it stand, covered, for an hour or so.
Form patties from the meat mixture; mine tend to average 8-12oz pre-cooked weight (which is to say, I get about nine or ten patties out of this much raw material, which is convenient, since that's about all my grill can hold comfortably).
Grill to desired level of cookitude. Let stand, heaped on a plate, to finish (and finish releasing grease, if it didn't all drip onto the flames to sear and fire and otherwise become entertainment).
Serve over steamed veggies (seasoning optional), garnish with additional salsa and hot sauce.
Makes, uh... three to five fairly robust, or eight to ten normal servings. I usually bring two or three patties to work in tupperware, and they keep me from killing and eating anyone until my lunch break around 2 or 3 in the afternoon.
[1] Amusingly enough, their most recent newsletter and bulk pemmican offerings mentioned "Powerlifting champion Josh Bryant," who keen-eyed readers will recognize as my strength coach. I came to patronize USWM and Josh completely independent of each other. At least I know I'm eating stuff my coach approves of.
