By Kevin Williams
Use the freshest meat possible...
The key to this recipe is to use very lean hamburger, which most Amish people have access to from prime, home-butchered steer. Â So be sure to try to procure the leanest possible meat for this one. Â These make very juicy burgers and while she has the Parmesan cheese as optional it, to me, really isn't, it infuses it with a great flavor. So eat and enjoy!
2 lb. hamburger (90% lean)
½ c. Ritz cracker crumbs
¼ c. onion, chopped fine
1 egg
¼ t. pepper
¼ t. garlic salt
1 t. minced garlic
3 Tbs. fresh parsley
1 t. Lawry seasoning
3 Tbs. Parmesan cheese (optional)
Directions
In large bowl, combine ingredients, mix well. Shape into patties. Grill burgers over heat for 4 minutes on first side and 4 minutes on second side.
*By gently pressing the top of the burger, and it feels firm – your burger is done; but use caution – do not squeeze out all the juices.
Yields 5 approximately 8oz. burgers
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