Don’t think I forgot to tell you about the cheeseburgers I made earlier this week with my asparagus soup.
I bought a couple of pounds of ground chuck — a great cut of meat for grilling or pan frying — and had planned in advance these yummy, moist burgers. Mine turned out more medium-well after a few minutes in the oven, but if you simply cut down on the time, they’ll come out a little more pink in the middle. I suggest browning them in a skillet before putting them in the oven to cook through. Wonderful color and flavor.
Recipe for hand-formed cheeseburgers
- One pound of ground chuck
- One tablespoon Worcestershire sauce
- Salt and pepper
- One teaspoon ground mustard
- Dash of garlic powder
Mix all the ingredients in a bowl until mixed, but not over handled, to keep the meat moist and loose. Make sure the meat reaches room temperature before putting it in a well-greased skillet to brown on either side, about two minutes each.
Put in a pan and place in the 350 degree oven for about five minutes. Serve with cheese on top and other condiments of choice.