Last month, I joined the BlogPal program and was paired with Amanda from Michiana (Michigan/Indiana border). We have been learning about each other and reading the other's blog to learn more about the person. Then this week we are writing on a common topic and share this with our followers.
We selected "Fall" as our topic and as a food lover myself, I have a few recipes to share with you and Amanda will be sharing some great Fall makeup tips that I will share with you when her post is live.
Being from Wisconsin and an avid Packers fan, I look for any chance to light the grill and cookout. Amanda grew up in Canada and she is a hockey fan. I bet she knows just as much on Hockey as I do on Football, so we will have to trade playbooks to help each other understand the games.
This Sunday, the weather was looking great and I invited my friends over for a football viewing party on the patio. I set up a tent to block the TV from the sun (that never showed) and a few sprinkles.
I estimated 12 people coming and bought about 4 pounds of meat. I added all the ingredients of spices, onion, egg, etc. and got my hands dirty to hand mix it.
|The main ingredients - but I added a few more to really make them my own|
I pulled out my mom's scale and measured approximately 4 oz of meat for each burger.
I then let the pressed burgers sit in the oven for a few hours to marinate a bit more and then they were ready for the grill.
With all the action going on with the game, I forgot to take a final photo. We are avid Packer fans - even the 4-legged ones and so keeping my eyes on the game while watching the burgers meant no time for a picture.
|He was giving the innocent puppy look all day to my mom!|
4# ground beef
1/2 purple onion, finely chopped
1 Tbsp. Worchestershire Sauce
1 Tbsp. A-1 Steak Sauce
1 Tbsp. McCormick Steak house onion burger blend
1/2 Tbsp. garlic powder
1/2 Tbsp. garlic salt
1/2 Tbsp. onion powder
1 tsp. ground black pepper
1 tsp. Penzey's Turkish blend
1/4 cup (or less) bread crumbs
Add all into a large bowl, and with clean hands, gently mix together until evenly blended. Do not over mix or mix too aggressively.
Divide into 4 oz. meatballs and then press between two plates to form burger patties. Let rest for 1 - 2 hours in the fridge. Bring out 1/2 hour before grilling to bring up to room temperature.
Heat grill and place patties over the heat and grill for 5 minutes per side or until cooked to your level of done (I like medium well). Add cheese in the last minute for a great cheese burger.