Burgies are Best in Summer

I love grilled hamburgers in the summer. Grilled hamburgers on toasted buns, juicy ripe tomato, and sliced crisp red onions. Accompanied by freshly made crunchy coleslaw. If you don’t put mayonnaise on the bun and use 93% fat free ground beef, it’s pretty low fat, low calorie.

Most of us look at burgies and think fat and salt, but it doesn’t have to be that way. Use the 90% or 93% fat free ground beef as your basis. Fat does give flavor but we can find ways to boost the seasonings. Fat also adds to the juiciness factor. Do Not press down on the burgers on the grill, you’ll be squeezing the juices out.

For 4 hamburgers mix one pound of ground beef with a teaspoon of dry mustard, 1/2 teaspoon of freshly ground pepper, and 1/4 cup of finely chopped onions. The onions add flavor and will add to the juices of the burger as it cooks. If you like garlic, and who doesn’t, add a chopped clove or two to the mix. Using your hands mix well. If you’re squeamish use plastic disposable gloves. Shape into 4 equally sized balls then flatten to a patty.

Fire up the grill and grill until done but not overdone. Toast the buns.
Place the burgers immediately on the buns so the juices are soaked up by the bread. Top with a big slice of tomato and red onion for extra crunch, juiciness, and flavor.