Text and photography by Hudi Greenberger | Food and prop styling by Janine Kalesis
There’s something about that irresistible barbecue flavor that triggers happy nostalgia for just about every single human on earth. It’s as simple as a protein and an open flame yet the flavors coaxed out of that straightforward combo can become so complex when executed properly that they will rival those of any steakhouse you’ve ever eaten in.
Preheat grill to very hot. Make patties about 1–1½ inches (3–4 cm) thick and about 4 inches (10 cm) wide or about ⅓ (150 g) pound and pack tightly. Just solid beef no additives. Don’t add your grandmother’s bread crumbs (they’ll burn) or any eggs. Season with salt and pepper.
Sear for 2 minutes cook with low heat for 5 minutes. Flip sear 2 minutes (you left one side of the grill hot right?) and cook for 2–4 more minutes depending on desired doneness.
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