I’m continuing my trend of resting, sleeping, and writing. Teri’s travel journal is coming along nicely.
And so is my culinary education. Today’s lesson? Burgers
don’t have to be hockey pucks. Or gourmet science experiments with a list of
ingredients longer than a CVS receipt.
Camille made burgers that were juicy, flavorful, and—most importantly—not dried out to the consistency of sawdust. Here's the method:
Camille’s Simple (but Not Sad) Grilled Burgers
- Heat the grill to about 350°–400°F.
- Form the patties. About 3 burgers per pound works
well. Poke a few shallow holes in each—this helps them cook evenly.
- Use 80/20 ground beef. You need a little fat to keep
the burgers juicy. No need to mix in eggs, breadcrumbs, onions, herbs, or
secret family recipes—just shape and go.
- Place the burgers on the grill (avoid the cross
grates—they’re notorious for sticking). Turn the heat down to low and
close the lid.
- Cook time: Check after 5–10 minutes. They’ll need at
least 6 minutes per side, depending on thickness and grill heat.
- Top as you please: Salt, pepper, ketchup, mustard, mayo, lettuce, tomato, relish—whatever your heart desires.
Simple. Delicious. And no one broke a tooth.
Side Note to Remember: Grilling low and slow wins the burger game.
