Super Burgers

Ingredients

• 2 lbs ground chuck (don't settle for anything less)
• 1 lb lean ground lamb or ground pork (or more chuck)
• 1 teaspoon dried parsley
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1/4 cup olive oil (give or take)
• garlic salt
• pepper

Directions

1. 1

   Mix meats, parsley and powders in a large bowl.

2. 2

   Divide mixture into 8 equal portions (6 oz ea).

3. 3

   Gently form into the desired sized disk, generally about 4" diameter, 3/4" thick seems to work pretty good.

4. 4

   Don't overwork the meat, it takes the tenderness out of it.

5. 5

   At this point you can place the burgers, wrapped in plastic, in the fridge for a day or so without any change of flavor.

6. 6

   Could be frozen as well.

7. 7

   Press your thumb in the center of each burger to form a depression about 1/2 the thickness of the burger.

8. 8

   This prevents the football burger problem that everyone squeezes the burger for.

9. 9

   Right before cooking brush a bit of olive oil on the burgers and season with garlic salt and pepper.

10. 10

    Cook on a VERY hot grill, about 4 minutes.

11. 11

    Extinguish flare-ups as required.

12. 12

    Turn once and cook for an additional 4 minutes for a hot pink center (3 minutes for rare, 5 minutes for well done) Add cheese (if desired) for the last 60 seconds or so.

13. 13

    The key here is to form a crust that will seal in the juices and yield a juicy, flavorful burger.

14. 14

    Can also be done in a hot cast iron skillet on the stove.