Updated: Mar 19, 2020
Theres nothing better than a mouth-watering-juicy-umami inducing-bite into a beautifully crafted burger. Nonetheless we've all had a backyard made patty that is slapped onto the grill, forgotten, orphaned over the flame then left to fend for itself against a overpowering of ketchup and mustard. Lets not offend the cook and say its a sad, dry, boring burger...instead lets change the game and bring the marinaded burger next time. Maybe you can man the grill? Both ways will change the outcome of the everso satisfying bite into that beautiful hunk of meat.
This post is not about grilling...its about the marinade. This is the glue to the patty. It is what creates a chemistry process of culinary genius where meat is broken down to reveal its sensitive tender density. Now I'm going to give you a fool proof 'nade for ground meat (preferably a chuck), or ground bison as a great alternative.
1 pound ground beef or bison
1/2 cup panko bread crumbs
3 tablespoons Worcestershire sauce
4 dashes hot sauce 1 pinch granulated garlic
1 pinch ground black pepper
olive oil cooking spray
4 slices American cheese
4 hamburger buns, split and toasted
Mix all together and let marinate for minimum 15 minutes. Just enough time to drive down to your neighbors and slap one of these on the grill.
The fixings is the NEXT step...but that's another blog. Till next time marinade your meat.