High fat ground beef, salt, pepper. Sometimes I'll make two thin patties, place a medallion sized piece of gorgonzola or another cheese in the middle and gently press the two patties together, pinching the edges to form into one patty with the cheese inside.
The less manhandling of the beef the better, and never ever press when on the grill!
This is also a great technique to use with a green chili in there. They are fabulous with a burger.
05-27-2009, 04:23 PM
Re: How do you prepare the perfect burger patty?
Threaded Mode