![]() Cook the onions in hot oil in a large nonstick skillet over low heat until the onions begin to brown.Grill in BGE at 650 degrees until internal temperature of meat reaches 160 degrees.Īlthough not a necessity, the burgers go great with caramelized onions.salt, and pepper, and shape into patties. Combine ground beef, parsley, tomato paste, Worcestershire sauce, 1/2 tsp. ![]() On top of that, you get a lower calorie burger. I am certainly not an expert, but the recipe below, which Karen found for us, makes great hamburgers with 90% ground sirloin or 93% ground beef, and these burgers do not fall apart. The explanation is that anything less gives you a flavorless hamburger likely to fall apart on the grill. Almost anywhere I have ever looked for “good” recipes for grilled hamburgers I find the experts saying you must use beef containing at least 15% fat.
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