Place the patties on indent side up as pictured. I wait for the skillet to get super hot and then I apply a very thin layer of butter to the grill lines. I cook the patties on this really cool skillet that has grill lines. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat. Then it is very important to push a 1/2 inch indent into the center of the patty–this is what prevents the patty from becoming a dome.
Shape patties that are about 1 inch thick.
The best burgers have more fat–naturally.Ĭombine the ground beef, grated cheese, bbq sauce, and seasonings. We usually like to buy extra lean ground beef around these parts, but when it comes to a juicy burger, you’ve gotta make an exception. So last year I set about creating the perfect burger, and you know what? I don’t even make it on the grill. I can’t stand the dryness of pre-constructed or frozen patties, or when the patty turns into a giant dome that I can hardly bite into–and my burger muuust have cheese. I am kinda a stickler when it comes to homemade burgers. Seriously, this is the best burger recipe ever–it’s a Ben favorite.
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