By Kevin Williams
The key to this recipe is to use very lean hamburger, which most Amish people have access to from prime, home-butchered steer. So be sure to try to procure the leanest possible meat for this one. 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
¼ t. pepper
¼ t. garlic salt
1 t. minced garlic
3 Tbs. fresh parsley
1 t. Lawry seasoning
3 Tbs. Parmesan cheese (optional)
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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