Heavenly Hamburgers

Some of the best parts of summer (for me) are the smells….
chlorinated pools, fresh cut grass, barbecues smoking, coconut sunscreen, the crisp, clean air after a storm…  
I love all of them. 

Creating those smells requires a bit of work though, so since barbecue season is upon us, I thought I'd make up a batch of my Dad's hamburgers.

This started out as my Dad's recipe - but then he went all "super-spicey" on me to the point that the girls and I can't eat his anymore.

This is the non-colon-scorching recipe that I've evolved;

You will need:

• 2.5 kg (5.5lbs) lean ground beef
• 3 eggs
• 1 cup plain bread crumbs
• 1 cup ketchup
• 1/2 cup mustard
• 1 spanish onion
• 1 sweet onion
• 1/4 cup Montreal Steak spice
• 3/4 cup mozzarella cheese
• 1 cup cheddar cheese 

I don't usually follow a recipe - I do it by "feel" - if the meat seems too loose, add more breadcrumbs, if it feels too dry add another egg or ketchup or mustard.
It's about the flavours YOU like.

Directions:

• Chop up both onions - we chop them up really finely so that the girls won't notice as much, but if you like big onion chunks, keep them big and chunky!

• Add eggs, breadcrumbs, ketchup and mustard and knead together, mixing until well combined.

• Next in, the cheeses and the montreal steak spice.  Knead well.

Look at this scrumptious deliciousness!

I use just over a half cup of meat per patty.
This should give you a 6oz burger (before cooking).

• Press into patties and freeze (or cook now!)

This recipe makes 18 6oz burgers, so making a large batch like this is super-convenient if you have impromptu guests over, or if you need to bring something impressive to a pot luck barbecue.

Fresh buns, and early evening sunshine round out the perfection.

Scarfing down one of these before bootcamp class was a BIG mistake.

Have a great one!
  
 




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Between Naps on the Porch