Note: There are no pictures with the recipe because, frankly, you oughta know what ground beef looks like by now.
Last year for Christmas, I recieved a griddle/grill pan.
Griddle on one side, grill on the other. Cast Iron. Heavy as a. . .as a. . .well. . a cast iron griddle.
I love it because even on icky cold, wet days I can grill. It’s also nice because the Man of the House considers the outdoor grill man’s territory, and if I get a hankering for burgers or steak or grilled shrimp, I don’t have to wait on him to cook it.
Of course I could use the grill. I have. The Man of the House doesn’t even make me ask for permission. He just thinks if the family needs grilled food, he’s in charge of it. And he does a good job.
And it’s kinda cute.
I wouldn’t want to infringe on his Man Territory.
So I have the grill pan. And actually, I prefer the griddle side.
I mix up some ground beef and whatever else suits me. Usually just salt, pepper, and onion powder. Sometimes a dash of liquid smoke. Occasionally a bit of worcestershire sauce.
The other night, I was feeling very daring and I even put in a small amount of bread crumbs. No, it didn’t make meatballs. It kinda holds onto the juice, the melted fat.
It’s a flavor sponge.
Then, I butter and brown the buns. Smear some mayo on it and that’s about all you need.
If you want, I guess I’ll allow you to put on a bunch of veggies and condiments. But only if you bring me a signed permission slip from The Man.