Apparently, my mother must think that I am malnourished because she keeps feeding me these gigantic cheeseburgers. I think this is the third one in as many weeks. I guess I should not complain. If only you could appreciate how completely out of character it is for her to encourage me to eat this way. Nan is a woman who eats everything in miniature portions and has a list of "healthy handfuls" she must consume everyday, not to mention the fish oil supplements, and the 30 minute power walks she takes 3 times per week. In reality, I think she wanted burgers last night because she purchased some really fresh ground round from Sawyer's Meats on Saturday when she was at the South Bend Farmer's Market. Whatever the reason, it was a delicious way to end the weekend. By the way, Nan has several Sunday's in a row when the rest of the family was otherwise occupied, so she has been off the dinner hook. Next Sunday, it is back to Sunday dinner, as usual, at Nan's.
At this point, I am probably insulting your intelligence by explaining how to form a beef patty and slap it on a hot grill. But, just in case, you missed the previous explanations here are a few tips. Don't over handle the meat but just enough to form a patty the will not fall apart on the grill. Keep the burger relatively similiar in thickness from the center to the ends to reduce the "hockey puck" effect. An extra added safe guard against creating a puck is to press your thumb into the center of the burger before placing it on the grill. Make sure the grill is hot and, in order to get nice grill marks, do not move it around after placing it on the grill. Flip it only one time after about 4-5 minutes and, just like a steak, let it rest for 10 minutes to let the juices redistribute.
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