Gillie Burger Meat (cold One Pound Container) Recipe
5 servings per pound.
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Ingredients
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Gillie Burger Meat (one 1-lb cold container)
Method
Gillie Burger Meat (one 1-lb cold container)
Combine aromatics and liquids
Grate the yellow onion using the fine side of a box grater and squeeze out only a little excess juice into a small bowl (reserve onion solids). Add the 2 tbsp cold water and 1 tsp Worcestershire sauce to the small bowl and mix to combine. This helps distribute moisture and flavor evenly into the cold ground beef.
Season the meat
Place the 1 lb cold ground beef in a large bowl. Sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder evenly over the meat. Add the grated onion (with most of its solids) and 1 tbsp finely chopped fresh parsley into the bowl.
Mix gently to combine
Using your hands or a large spoon, fold the seasonings into the meat with gentle turns until everything is combined and the mixture looks uniformly seasoned. Do not overwork — mix just until cohesive (about 20–30 seconds). If the mixture feels very dry, drizzle in the prepared onion liquid a little at a time and fold once or twice to incorporate.
Portion for 5 servings
Divide the seasoned mixture into five equal portions (~3.2 oz / 90 g each). Roll each portion into a loose ball, then flatten into patties about 3/4 inch thick and roughly 3 1/2 inches in diameter. Make a slight indentation in the center of each patty with your thumb to prevent puffing during cooking.
Chill (optional but recommended)
Place the patties back in the refrigerator for 15–30 minutes to firm up and let the flavors marry. If you will not cook them within an hour, store in an airtight container in the fridge (up to 24 hours) or freeze.
Cook the patties
Heat a heavy skillet or griddle over medium-high heat until hot. If desired, add 1 tsp neutral oil and swirl to coat. Cook the patties for 3–4 minutes per side for medium (internal temp 145°F/63°C), or cook to your preferred doneness: 2–3 minutes per side for medium-rare, 4–5+ minutes per side for medium-well. Only flip once. Avoid pressing down on the patties while they cook.
Rest and serve
Transfer cooked patties to a warm plate and let rest for 3–5 minutes. This allows juices to redistribute. Serve on buns with your preferred toppings and condiments. Yield: 5 burger servings from the 1-lb container.