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It’s finally Friday and it’s also finally feeling like SUMMER! Woot, woot! So for today’s Foodie Friday I’m going to share my recipe for the Best Burgers. It’s grilling season and my whole family absolutely loves grilled burgers!
I’ve played with this recipe a few times and I finally got it perfect! It mostly comes down to a secret ingredient not many people know about, Cardamom.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. So a little goes a long way. I came across this spice about 10 years ago and started incorporating it in my burgers because I learned it worked great in red meats. It gives the burgers a unique and hearty flavor that I just love.
A great way to make burgers is with cheese. Of course this is optional and if you don’t like cheeseburgers, just simply leave it out. But I make the Minnesota famous Juicy Lucy. Which is where the cheese is cooked inside the hamburger. I use this handy hamburger press.
It leaves a half moon circle in the middle of the pressed patty which is perfect for putting your cheese in.
You just put your patty back in the burger press half moon indent side up, add your cheese, put some more ground beef over the cheese and press into a cheese-filled patty.
Trust me, once you have cheeseburgers this way, you may never want to do plain ol’ cheeseburgers again!
This recipe is just for seasoning 1 lb of ground beef. If you’re going to make Juicy Lucy’s you’re going to want to have more hamburger. 2 lbs of ground beef will make you about 6 Juicy Lucy’s.
- 1 lb of ground beef (80 -85% is best for burgers)
- 1 tsp cardamom
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp Himalayan sea salt
- Ground Pepper to taste
- 1 tablespoon Worcestershire Sauce
- Extra virgin olive oil
Pre-heat grill while preparing the patties.
Put ground beef in a large mixing bowl. Add all dry ingredients and Worcestershire sauce. Mix ground beef and ingredients with clean hands.
Using burger press, make 4 patties. If making Juicy Lucy’s create your half moon patty, take out the indent insert, put your patty back in the burger press half moon indent side up, add your choice of cheese (I like American), put some more ground beef over the cheese and press into a cheese-filled patty.
Put the patties on a serving dish or tray. Using a basting brush glaze both sides of the patties with extra-virgin olive oil. You will not need too much, just a light glaze. Ground a little more salt and pepper on top of the patties for extra flavor.
Reduce heat on the grill down to medium. Place patties on grill and cook about 5 minutes on each side. Make sure to watch the burgers as they may flare up due to fat from the meat and extra virgin olive oil. I personally like mine charred really well, but some may not. Just cook to your preference. If you just want to make regular cheeseburgers, after burgers are done cooking, turn off your burners, put slices of cheese on top of the burger and close grill lid. Leave for about 4 minutes or until cheese is nicely melted.
Remove burgers and serve with a whole grain bun or lettuce leaves for a lower carb option. Add any toppings of your choosing, lettuce, tomato, ketchup, etc.
These burgers go great with a delicious Berry Salad!
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