Best Cheeseburger

Combine the beef, garlic, onion, half and half OR milk, Tabasco and butter without over handling. The milk or half and half helps the garlic spread throughout the beef.
NOTE: if you don’t have Tabasco, you can substitute buffalo sauce as well. Gently form the beef into patties, then lightly press your thumb into the center of the burger, making a small well. This eliminates the mound in the center of the burger as it cooks.

Generously season both sides with salt and pepper just before cooking.
Once the grill is hot, place the patties on the grill, then hands off for a few minutes allowing them to sear before flipping them. Add whatever cheese you choose and if you’d like (I do!) grill the buns until they’re lightly toasted.

This burger is topped with Smoked Gouda, tomato, mustard and some greens in lieu of the lettuce I forgot to buy. It happens. Of course, a classic dill on the side rounds out the ensemble. 
The Best Cheeseburger has been a hit since our days we owned a cottage in Michigan’s Thumb. If possible start with fresh, never frozen beef for the best flavor. That said, I usually have a stash frozen patties because you never know people will stop by or when you’ll need an easy weeknight meal.

Ingredients

• 1 - 1 1/4 pound ground chuck
• 1 good size clove of garlic grated
• 1 small onion finely diced
• 1 1/2 T half and half OR whole milk
• 3 dashes Frank's Red Hot Buffalo sauce Tabasco works fine too
• Salt and fresh cracked black pepper to taste
• 1 T COLD butter chopped into very small pieces (similar to the eraser on the end of a pencil)

Instructions

1. Mix the meat, garlic, onion, milk, hot sauce, butter and salt/pepper together in a bowl.
2. Score the mixture so you have four equal parts.
3. Form the patties without over-handling the meat and using your thumb make an indentation in the center of the patty (keeps the burger from puffing in the middle).
4. .................................

for fullinstruction please see : www.agoudalife.com

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