1 lb. ground beef
1 clove garlic, grated
2 Tbsp. Ketchup
1 Tbsp. Worcestershire sauce
1/4 cup grated Parmesan cheese
1 Tbsp. chopped flatleaf parsley
1 tsp. salt
1/4 tsp. black pepper
1 clove garlic, grated
2 Tbsp. Ketchup
1 Tbsp. Worcestershire sauce
1/4 cup grated Parmesan cheese
1 Tbsp. chopped flatleaf parsley
1 tsp. salt
1/4 tsp. black pepper
1. In a medium bowl mix all ingredients together with a fork. Be sure to mix everything lightly ... do not mash down or compact the ground beef.
2. Using your hands, form the beef mixture into four (4 oz.) patties, making sure not to pack the mixture too well. I make sure to make an indentation in the center of the burgers so that they cook better since they usually puff up in the center.
3. Wrap the burgers and let them sit in the fridge for at least two hours to let the flavors meld together. An hour before cooking the burgers, take them out of the fridge and let them come to room temperature on the countertop.
4. Grill the burgers to whatever temperature suits you. I like my meat with no pink! Serve with white American cheese, sliced tomatoes, lettuce, onion, ketchup and mustard.
2. Using your hands, form the beef mixture into four (4 oz.) patties, making sure not to pack the mixture too well. I make sure to make an indentation in the center of the burgers so that they cook better since they usually puff up in the center.
3. Wrap the burgers and let them sit in the fridge for at least two hours to let the flavors meld together. An hour before cooking the burgers, take them out of the fridge and let them come to room temperature on the countertop.
4. Grill the burgers to whatever temperature suits you. I like my meat with no pink! Serve with white American cheese, sliced tomatoes, lettuce, onion, ketchup and mustard.
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