the perfect burger

BanningZ

I use 5lbs of 27% fat Ground beef

I press 4 cloves of garlic. I use 2 ounces of Worcestershire sauce, one ounce of liquid smoke, and an ounce or red wine, (burgundy or Shiraz/cab mixes work well). I use half a tablespoon of ground black pepper. I also mix in a couple of pinches of paprika, and a few more pinches of dried parsley. I then mix all the ingredients together and slowly kneed into all of the meat.
I make as many three quarter pound(approx) burgers and don't flatten them out too thin. They should be roughly an inch and a 1/4 thick and 5 inches in diameter.

Once the patties are made I sprinkle kosher salt over then and pat the salt into them until dry.

Then I Get the BBQ hot and clean the grill.
Then I take a white onion, cut it in half and shove a 2 pronged BBQ fork through the onion. I take a bowl of olive oil and dip the onion in the oil. I then rub the oily onion half over the grill back and forth until nicely coated. (This makes the burgers have a great flavor. Also watchout for flareups from the olive oil)(this is an Israeli method)

Cook to desired level and enjoy.

Thats how I roll. Sesame roll.

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MB 06' Nismo VQ40DE