Here's the recipe:
2# of 80/20 ground beef (the fat content in the ground beef is very important when putting burgers on the grill)
6 Tbsp of dry Hidden Valley Ranch Salad Dressing Mix (I have the big Sam's Club jar of mix, it's much cheaper)
1 large Vidalia onion, sliced thick
salt and pepper
2 Tbsp of vegetable oil
Mix the ground beef and the dressing mix thoroughly, but don't be too rough with it.
Divide the ground beef in half and each half into thirds. Or about 5.75 ounces each (for third pound burgers).
Shape each third of beef into a ball and shape into a burger.
or . . . you can use this handy dandy little gadget: Robinsons Tastee Ring Burger Press
This burger press makes perfect burgers that stay flat on the grill. No little burger balls that are charred and don't fit into your bun! This burger press works perfectly with 1/3 pound burgers. It is the perfect size burger.
Put a piece of plastic wrap in the bottom of the press and then put the ball of beef on top. Cover with plastic wrap and then press with the top of the Tastee Ring Burger Press.
Voila! a perfect burger for your prepared charcoal grill!
Once your coals are ready, prepare your grill for direct grilling. Preheat your grill grate and clean the grate. Use a folded paper towel to oil your grill grate (carefully).
Drizzle the sliced onion with olive oil and sprinkle with salt and pepper.
Place the burgers and the onions on the grill and cover. Grill on each side for 5 minutes. Flip once (don't turn over again, they could break apart). Cook for an additional 4 minutes and add a slice of cheese if you'd like it (and who doesn't??). Put the lid on the grill for an additional minute and then remove the burgers and onion slices.
Serve on a good bun with the onion slices and condiments of your choice.
Enjoy! We enjoyed! That's why there aren't any pictures of the finished product!
These are great burgers.