The Great Burger (Washington Post)

1. 1

   Combine the beef, onions and parsley in a large mixing bowl.

2. 2

   Add the oyster sauce and ketchup, then the egg yolk. Use clean hands to mix until thoroughly combined. Divide the mixture into 6 equal portions and roll each one into a large ball. Cover and refrigerate for at least 1 hour.

3. 3

   Heat an ungreased ridged cast-iron grill pan over medium heat, or prepare an outdoor grill for direct and indirect heat. If using a gas grill, preheat to high for 10 minutes with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on one side of the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

4. 4

   Place the burgers on the grill pan or outdoor grill grate (over direct heat); cook undisturbed for 2 minutes, until the edges start to brown. Slide a spatula under each burger and turn it over; cook for 2 minutes.

5. 5

   Turn the burgers again. Reduce the heat under the grill pan to medium or medium-low; transfer the burgers to the indirect-heat side of the outdoor grill. Cook for 15 to 18 minutes for medium-rare, or longer for well-done. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.