oh yeah, GBS family! My spouse Donna makes incredible burgers. Big and juicy and tastee.... yum!
it all starts out with good lean or extra lean ground beef. If you like your burgers drippy, then regular or medium GB is fine. since we don't enjoy swimming in the grease, we use lean or better. preheat your oven to 450. yes, the oven. we don't fry our burgers - it's healthier!
make your patties LARGE... big sesame buns here in Canada can hold up to a full pound of GB without getting cumbersome. Spread the inside of each patty with your fave sauce... we like Diana or Worcestershire. If you dig hotter, then go for it. heat up some bacon while you are making your patties, the bacon adds to the flavor and texture. Cheddar or your other fave cheeses go on the bottom, one or two slices. time now to load up the top with your fave seasonings or extras. Donna digs hot banana peppers. me, I like the burger without extras.
When the burgers are ready to cook, line a large baking pan with some good non-stick foil.. Reynolds or Alcoa work best. the burgers cook until they are done... no redness inside. Our burgers don't have red necks,, although some folks with that persuasion do enjoy her food! Use a spatula to extricate the burgers from the foil, once they are out of the oven. Bacon goes on the top, with your special toppings underneath. Plop the finished creation on your bottom bun, pull the top part over your burger, and enjoy!
Believe me, folks, you will be hooked! and they are a LOT healthier than what one gets from a burger joint.
And beer goes REAL good with these culinary delights. I recommend Keith's or Alberta's specialty, Big Rock Traditional Ale.
Enjoy!
MNI