Working On My Burger

I have been working on my signature hamburger sandwich

Roll, Hamburger Buns, Brioche, Burger Buns, Flour

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

Weston Burger Express Hamburger Press With Patty Ejector , Makes 4 1/2" Patties, 1/4Lb To 3/4Lb

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).

Radicaln Burger Press Round 7 Inches Diameter Heavy Cast Iron Bacon Press with Wooden Handle for Kitchen & Commercial Grad...

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.


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.


6 thoughts on “Working On My Burger

  1. Your burgers sound tasty, John. I rarely cook my own, as I like to go out to a place that serves really ‘stacked’ burgers, and enjoy someone else cooking them for me. 🙂
    Best wishes, Pete.

    Liked by 1 person

  2. I cook mine in a George Foreman grill (If you don’t have these in the US, of call it something else, it’s something like a sandwich toaster – the top folds over on to it and it’s angled so the fat drains away).
    this keeps the burgers flat and cooks both sides at the same time keping the middle moist.
    I like this for things like pork chops too which can get dry cooking in the pan. The only problem is, to be sure it’s cooked in the middle (depending on thickness) I have to stick a skewer in it to see what colour juice comes out. On the whole, I prefer to keep my meat juices in the meat.

    Liked by 1 person

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