Delicious Grilled Hamburgers

A take on the Classic · Back Yard Burgers →

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About

This is a grill burger for anyone who wants a smoky taste without fussing over charcoal. Liquid smoke and Worcestershire sauce go straight into the beef, with garlic powder for backbone, so the flavour sits inside the patty rather than only on the surface.

A pound of lean beef makes three generous patties, which is why handling matters: mix only until the seasoning disappears and shape them loosely, or lean meat turns dense. Brushing the outside with oil and salting just before cooking helps a crust form on a very hot grate and stops the patties sticking. About five minutes a side on high heat takes them to 160°F in the centre. Lean beef has little fat to protect it, so take the patties off as soon as they reach temperature. Seasoned salt is the only finish, which leaves the bun and toppings up to you.

Ingredients

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Ground beef1 pound lean ground beef
Worcestershire sauce1 tablespoon Worcestershire sauce
Liquid smoke1 tablespoon liquid smoke flavoring
Garlic powder1 teaspoon garlic powder
Olive oil1 tablespoon olive oil
Seasoned saltseasoned salt to taste

Recipe

1
Set out the beef, Worcestershire, liquid smoke, garlic powder, olive oil and seasoned salt.
2
Heat an outdoor grill to high and oil the grate lightly.
3
In a medium bowl, mix the beef with the Worcestershire, liquid smoke and garlic powder, stopping as soon as they are combined.
4
Handle it as little as possible while you shape three patties.
5
Brush both sides of each patty with oil and season with the salt.
6
Grill for about 5 minutes per side, until no pink remains in the centre and a thermometer reads at least 160 degrees F (70 degrees C).