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1
Don't be intimidated this is easy to master and will be requested often.
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In a large bowl mix thoroughly.
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1 1/2 lb of ground beef - I love chuck but round or sirloin brings a little less fat to the grill.
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1/2 lb chorizo - needs to be raw. Our local GS makes a nice chorizo but not always available in which case I use a cheap Mexican brand. De-case and break in small pieces.
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1/2 finely diced onion - I use sweet.
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8 butter crackers (RITZ, Waverly, etc.)- finely crushed.
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1 large egg.
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Cut wax paper to fit a medium cookie sheet and spread hamburger mixture across pan with hand.
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Roll evenly to fit pan - I use an old glass pickle jar I have saved for such purposes.
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Important key is to cut mixture with a pizza cutter. 2 cuts long, 3 cuts wide makes 12 patties.
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Place in freezer. If cooking immediately remove after 1/2 hour. For future use wait 2 hours, snap patties apart and store. I thaw in the fridge before use. Never let hamburger patties get warm before cooking.
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12
These cook as well in a skillet as on a grill. About 5 minutes on each side. They are thin and shrink.
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13
They make a lot of smaller hamburger buns for sliders now. If you can't find them, larger dinner rolls work. Topping can vary just don't over power the burger. I love cheese and a havarti or Muenster works well. I always provide grilled onions, sweet peppers & jalapeno. Mayo, a mild mustard and lettuce is a must.
