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The Eric Hamburger Recipe and Video How-To

Simple is good in this hamburger recipe by Eric.

Eric's Hamburger recipe

1 lb ground beef, preferable grass fed free range, or 85% ground chuck from store

1 clove garlic, crushed or minced

2 tsp Worcestershire Sauce

2 tblsp chives, scallions, onions chopped fine

The trick here is to handle the beef as little as possible.

Start a charcoal fire.

Toast the buns if desired, watch out, as they burn easy. I know this from experience.

Set the beef in a bowl, add the rest of the ingredients, mix lightly.

Form into 3 or 4 patties, depending on size preference. Don't mash the patties, the looser the better, but still retaining a burger shape.

press your thumb into the middle of each patty. this allows the center to cook at the same rate as the edges.

cook on a hot grill for 3 minutes a side.

if you want cheese, but it on when you flip the burger and cover grill.

Don't press down on burgers while they are grilling, you're pressing out all the juices ( read: flavor )

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Comment by Sharon Bonney on September 13, 2009 at 11:21am: Eric is adorable! Thanks for the recipe and the tips.

Comment by Linda on September 13, 2009 at 1:33pm: Hi Eric, nothing worse than a dry burger...yuck. Thanks for the recipe and everything you do to help us with our cooking. Keep up the good work my friend.

Comment by Michel Rouleau on September 14, 2009 at 2:40pm: Great recepie Eric, looks like mine, actually, and it's always a success. You could also add tofu and or turkey, just to put less pressure on the carbon footprint of beef. About charcoal, I agree about the smell and flavor added to the food, unbeatable! But, poor portrait on air quality! A gas grill would leave less impacts on our health and on the planet.
You have a great show, I always love to watch your little videos. Thanks!

Comment by Ginger on September 16, 2009 at 12:09am: not a lot of people are aware of this, but worstershire sauce is made from anchovies - so if you are allergic to fish, you will want to avoid it. There is fish-free worstershire out there, but I haven't been able to find it.

Comment by Jennifer Christie on September 23, 2009 at 9:04pm: i think the point of LP is the specific anchovy/tamarind flavour, but you can find plain tamarind sauce in the asian food section of some shops.