Nearing the end of the day, my wife called to say she wasn’t feeling well and wanted to have me be in charge of dinner.
Probably the most important part of this is the soy sauce. It imparts some mysterious flavor that makes these things disappear faster than a Republican spine.
Burgers (Measurements are whatever you felt like)
- 80/20 meat
- soy sauce
- bread crumbs
- onion powder
Once everything was mixed up well enough, form balls about the size of billiards. Get a sheet of parchment or tinfoil (heavy duty is best) large enough to fold over as we’ll be smashing the burgers with a plate. This way make for less mess on everything.
With everything flattened, put burgers into a ripping hot cast iron skillet and cook to desired doneness. If you don’t do and caramelized onions, just put about a quarter sized drop of oil (grape, olive, whatever) spread out with a paper towel or a pad of butter. This is mostly just to help keep the first burgers from sticking.