2 lbs ground beef (preferably 80/20 fat content – not too lean)
2 large cloves garlic, pressed or minced
2½ Tbsp Worcestershire sauce
¼ cup fresh parsley, finely chopped
¼ tsp salt
pinch of black pepper
Topping and Condiment ideas:
6 burger buns
6 slices swiss cheese
Green leaf lettuce leaves
1 large or 2 medium tomatos, sliced
Sauteed mushrooms (In a little oil with salt & pepper)
Freshly sliced or Caramelized onions
Ketchup and mayo
Preheat Grill to medium/high heat. In a large bowl, combine 2 lbs beef, 2 minced garlic cloves, 2½ Tbsp Worchestershire, ¼ cup finely chopped parsley, ¼ tsp salt and a pinch of pepper.
It’s easiest to mix the meat with your hands or using a stand mixer with paddle attachement.
Divide beef mixture into 6 equal portions and form round patties (Each one was 5½” in diameter and weighed 5½ oz). Push your fingers around the middle of your patty to create a slight well in the center. This is important for an even surface since burgers puff up as they cook.
For medium well burgers, grill 6 min on each side with the grill closed (we rotate them 45˚ after 3 min to create fancy grill marks). You know patties are done when you push on the top and juices run clear instead of white. Top with cheese in the last minute of grilling.