These burgers have become one of my family’s most popular summertime grill requests- they’re juicy, tasty, and a great calorie bargain. If you like sauerkraut, that’d be great on these burgers, or you could do some sauteed onions and peppers- but I just like plain old yellow mustard on mine!
Now the instructions below are really straightforward on this recipe, but I do have one little secret to share that will help make these a breeze to put together- it’s my burger maker gizmo. Very high tech as you can see! It cost me less than $5, and works like a charm!
I like this one because there is nothing on the bottom from where I have to dig the burger out of- I just place my ball of meat on a cutting mat, cover it with a plastic baggie, (the bread, twisty tie kind- it’s thinner so it allows better formation of the patty) cover the meat ball with my burger press,
then hold the bottom part in place, while pushing down gently on the plunger thing up top until there’s resistance. Take the press off, and, VOILA! Perfectly shaped patties every time! If I do it just right, the press doesn’t even get dirty- now what girl wouldn’t be a fan of that?!
One final tip for this post- I make these burgers in batches of about a dozen or so, or 3 to 4 pounds of meat, at a time. Bob grills them all at once, and when they’re cool I vacuum seal each one individually so I’ll have a quick and easy meal any time I need one.
No, your eyes are not broken- these are not burgers, just a bunch of meat I’ve sealed just like I do my burgers, in individual packages, so they’ll be quick to thaw and cook when I’m in a pinch.
Oh, and here’s a link for the spice blend I use- we have a Penzeys Spice Shop close by, but if you don’t you can order- and they’ll send you a catalog of their stuff, which is jammed full of recipes! Click here to find “Bratwurst Sausage Seasoning.”