Perfect burgers

riginthering

So one of the problems people have with extra-lean hamburger (besides the cost!) is that its pretty damn dry when you grill it, because there's no fat to make it all juicy! It's so sad!

It's also completely fixable.

2 lbs Ground beef
1 onion, finely diced
1 tbsp sea salt
1 tbsp garlic powder
1 tbsp paprika (I like smoked)
1 tbsp black pepper
1/2 tbsp mustard powder

Dump everything in bowl. Mix thoroughly by hand. Form 3-inch diameter balls and then gently flatten to form thick patties.

Oil hot grill with dishrag to prevent sticking/flareups. Lay patties over fire. Let sit for about three-to-five minutes to a side. You'll know the side is done when its dark brown and doesn't give you sticky-guff about flipping it.

The onion traps the juice from the meat and lends its own juice, so nothing is lost except some calories.

****If you want to add some calories back in, mix meat, onion, and a half-cup of Sweet Baby Ray's bbq sauce with some salt and pepper, and then brush more bbq sauce on once the meat has begun to brown on the grill.

I don't eat hamburger buns, because empty carbs are stupid and because I really just like meat, so I try to make my burgers as flavorful as possible in and of themselves.