I have been working on my signature hamburger sandwich
Forget all about buns! I am making my new hamburger with those dinner rolls from the supermarket bakery that are somewhat smaller than a regular hamburger bun and I choose the ones that I have to split in half by hand. I think they have a better taste and consistency than a regular hamburger bun.
For my sandwich, the buns have to be toasted on one side. Believe it or not, there are toasters on the market that you can set to do one side only or you can toast them in a little butter in a skillet on top of a stove.
The burgers start with One pound of ground chuck beef with the following mixed into it:
One teaspoon salt
One teaspoon black pepper
1/2 teaspoon garlic powder
The hamburger patties are weighed on a kitchen scale to 3-ounces per burger.
The patties are smashed as flat as possible on a hamburger press
Preheat your electric countertop grill to 450-degrees or a skillet on a stove top at medium high heat.
It is best to use hamburger weights to keep the finished patties from bowing up: (Mounding up in the center).
Cook the hamburgers two to four minutes on a side. Make sure the internal temperature of your burgers is at least 160-degrees Fahrenheit. (More if you want them a little more crisp.)
Top the finished burgers with a pickle slice and a slice of raw onion.
HAMBURGER SUPER SAUCE
You might want to spoon a tablespoon of the following sauce onto your burgers too. I think this sauce is delicious. I call it “Burger Magic.”
For the sauce:
Mix together equal parts of mayonnaise, ketchup and yellow mustard with just a hint of balsamic vinegar salad dressing.