My hamburger recipe!

This is a delicious simple recipe that will give your hamburgers just a little more pop!

Ingredients-
1 lb(500g) Ground beef
1/2 Onion (small dice) approximately 1/8' squares.
1 Tbsp Cilantro (finely chopped)
to taste Fresh ground black peppercorns
to taste Kosher salt
1 tsp Minced Garlic
2 Fresh Egg

Method-
-In a Large bowl mix in your ground beef, make sure it is cold! Add onion cliantro and garlic. Beat the eggs slightly and add to mixture. I personally prefer to season as I go, but season later if you're not too comfortable. Remember, you can always put more, so if you are going to season early only use a little bit.

-Using a ring mold, or using a tin foil ring (fold tin foil in half to make rectangle continue to fold until you have 1 inch strip. wrap around to make a ring and tuck end into other side. For a nice circle you can wrap foil around a jar of mayonnaise) insert hamburger mixture into the ring and pat down so that you have a firm patty. Store in Refrigerator until ready for use.

-Preheat your grill, brush away any gunkiness that might be on there, that sprinkle some salt and pepper on grill (called seasoning grill) this decreases the chance of your meat sticking to grill.

Cook each side until done (sorry different grills different heat different times)
And enjoy! Buns are always nice to grill too.

So how do you know when it's done?

Rare 140F/60C : Medium 160F/70C : Well Done 175F/80C

If you don't have a thermometer, you'll notice the meat changes colour, juices become clear, the meat shrinks and the patty becomes firm. Firmness is the next best way to check for doneness.

Don't press down hard on the patty or you'll lose the juices. The juices are important to give it that tenderness. Lightly lift the side of the patty just to check it's firmness. It will become more firm as the patty cooks more. If you're unsure cut a little slit and peek inside. Cook until you get the hang of it, when it's cooked to your desire feel the patty one more time so you know exactly how it feels.

When the center starts to become firm you are good to go! I like mine a little pink in the middle..