Broiling Hamburgers the Easy Way

Broiling Hamburgers the Easy Way

        These sandwiches should be made from freshly ground, chuck, top round, or chopped sirloin that has not been trimmed of all its fat before grinding. Most people handle the meat far too much while forming it into patties; this makes it too tough and defeats the purpose of grinding. To make sure the hamburgers are moist and juicy, put a small piece of ice in with each patty. Searing the hamburgers also helps keep them from becoming hard and dry. Outdoors, sear them by grilling over a very hot fire. Indoors, pan-broil them in a heavy skillet. On high heat, brown the hamburgers quickly on both sides to give them a light, tasty crust. Reduce the heat to medium and cook to the desired degree of doneness. (Well-done hamburgers must be turned two or three times during cooking). Hamburgers may be sprinkled with salt and pepper at any point after they have been browned.

Variations: Any of the following can be served in the bun with the meat patty: Sliced onion, sliced tomato, diced onion, green-pepper ring, sautéed of deep fried onion rings, sautéed mushrooms, slices of cheese If you prefer cheeseburgers, try grating the cheese of your choice and mixing it with the meat instead of placing a slice of cheese on top of the hamburgers.