1 pound ground chuck (80% lean)
10 hamburger buns (local grocery type)
10 hamburger dill slices (more or less to taste)
10 teaspoons dried, chopped (not minced) onions
Salt, Pepper, and MSG
Divide 1 lb of beef into 10 equal sized balls. Form a patty out of
each ball about 4 inches in diameter and 1/4 inch thick. Do this
on waxed paper. Now freeze the patties for at least an hour
(this keeps them from falling apart when grilled).
Combine dried onions with water in a small container. Add enough
water so the onions can hydrate (You can’t add too much, just be
sure to drain well before using).
Preheat a griddle or skillet to medium−high. In the meantime,
toast the hamburger buns until just golden.
Lay the frozen patties on the hot surface. After about 20 seconds,
“sear” them by applying even pressure with the back of a metal
spatula; do this only for about 2 seconds. After searing them,
sprinkle generously with salt, pepper, and MSG to taste.
After about one minute since searing the patties, turn them over.
Careful, don’t tear the side you seared. Add about a teaspoon of
your prepared onions on top.
Quickly dress your buns. On the crown part of buns (top),
Mustard first…five “kisses” the diameter of a pencil evenly
spaced in a circle about a half inch from the edge. Then the Ketchup,
five squirts the size of a nickle… in the pattern found on dice. Place the pickle in the middle. By the time you finish that, the meat will be done (about 1 minute or 1:10 after turning). Remove the meat and tilt to the side to allow excess fat to drain off. Use your free hand to hold down the onions.
Place patties onion side up on the dressed crown, top with toasted
heels (the burger will be upside−down). Flip upright and serve.