Burgers, you just can’t go wrong with a burger! Seriously think about it, endless meat possibilities, fillings in the meats, seasonings in the meat, or ontop of the burger, toppings, sauces, different buns or rolls. Really, I don’t think there’s a number of how many different kinds there are for this summer time staple of food. You just can’t go wrong, unless that is you stand back and watch the burger burn or it falls through the grill and just burns against coals, in that case you can go wrong. Try not to do that!
Let’s move on to the burger!
1 (1-pound) beef brisket, trimmed and cut into 1-inch pieces *I had the butcher in our store ground a 2 pound beef brisket *
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 finely diced onion
1-2 garlic cloves minced
1 sliced onion and caramelized for extra topping (either do it in a frying pan or on the grill till they are lightly brown or to your liking, it doesn’t really matter)
Sweet Onion Dip
slices of Cheese if wanted
1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble grinder just before grinding.
2. Arrange meat in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and oil in large bowl, and toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time and mix in the onions and garlic gloves. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
3. Preheat grill to medium-high heat.
4. Sprinkle patties with salt and pepper. Place on a grill rack coated with cooking spray; grill 2 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes. Top each patty with 1 cheese slice; grill 1 minute or until cheese melts and beef reaches desired degree of doneness.
I used whole wheat buns, spreading the Sweet Onion dip on both halves, before placing baby spinach on both and adding a tomato and the canalized onions. It was juicy, and oh so yummy!! The dip alone adds a zing to the burger, hard to resist 🙂 Enjoy!