Juicy Hambugers

Most of us are watching our fat intake these days, but in the case of the hamburger, a slightly fattier meat makes for a moister burger. Ground round or sirloin tend to dry out. However, a juicy tomato could compensate for the shortcomings of the healthier choice

1 1/2 lbs. ground beef, preferably chuck
1/2 teaspoon freshly ground pepper
2 teaspoons salt

Serves: 4
Preparation Time: 0:10
Per Serving:
528.5 Calories; 45.2g Fat (78.1% calories from fat); 28.3g Protein; 0.2g Carbohydrate; 145mg Cholesterol; 1182mg Sodium
Recipe By:

• Combine the ingredients lightly with a fork. The key is to avoid overhandling the meat.
• Divide the meat into 4 portions, and gently shape into patties similar in shape and size to the buns you will be serving. Form neat edges with your fingers, and keep the patties about 3/4" thick.
• Place the cooking grids in the slope position to drain away the fat. Preheat barbecue on HIGH, and oil the grids generously to avoid sticking. Place the patties on the grill, and reduce heat to MEDIUM. Grill approximately 6 minutes per side, taking care NOT to press down on the meat.
• Serve with fresh tomatoes and lettuce.