The Burn Pit Burger

Who doesn’t love a good burger? The Burn Pit Burger recipe is simple, quick, and sure to be a hit at your next grill out!

Tips:

A burger is only as good as the meat used!  Don’t be afraid of fat. A mix of 80-percent lean beef and 20-percent fat is ideal for a juicier, more flavorful burger.

The heat from your hands combined with room-temp ground beef can melt and smear the fat.  Be careful not to handle the burger too much or you will risk a dense, firm burger.

The Recipe

For the burger:

For the toppings:

The Process

• Wet your hands with cold water and divide the ground beef into 4 portions. Pat each portion into a thick patty. To correctly size your patties to fit on your buns, make your burgers about 1-inch thick at the edges, and one inch larger than the bun.  Season with Ground Pounder Garlic Seasoning on both sides.

• Set up your grill for direct grilling and pre-heat to high (450° F)

• Clean the grill with a brush and oil the grate when ready to cook.

• Place burgers on the hot grate and season again with Ground Pounder. Grill the burgers until cooked through. Flip halfway through.

• In general, follow these total grilling times:

• If adding cheese, add about 1 minute before the burger is finished cooking.

• Brush the buns with butter and toast them on the grill – 30 seconds to 1 minute – be careful not to burn them

• Assemble with your favorite toppings and enjoy!

What's your favorite burger topping?  Let us know in the comments...

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