I like a ground combination of equal parts of brisket, short rib and sirloin. It isn't difficult to get the butcher to grind that mix for you. I suggest the mixture be about 80 to 85 percent lean.
- 8 pounds ground beef, or a mixture of your favorite cuts
- 2 tablespoons hot sauce (recommended: Tabasco)
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- Marinated Red Onions, recipe follows
Preheat a grill.
Mix the ground meat with the hot sauce. Form 8 (8-ounce) burgers.
Season the burgers on the outside with salt and pepper. Transfer them to the grill and sear the burgers with the grill top down. Cook for about 3 to 4 minutes, and then rotate to make grill marks, grilling for about another 2 minutes, each time closing the grill top.
Flip the burgers and grill for about 2 minutes. Rotate for the grill marks and grill an additional 2 minutes. Remove the burgers from the grill onto a plate and rest, away from the heat, for about 5 minutes. This will produce an even, pink burger. Of course if you like it cooked more allow about 3 to 4 more minutes on the grill for each temperature beyond medium-rare that you like.
- Top with Marinated Red Onions.
- 3 medium red onions
- 1/2 cup balsamic vinegar
- 1/2 cup red wine
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Cut onions into thick rings, about 3/4-inch thick. Keeping the rings intact, place them in a bowl and cover with the vinegar, red wine, and olive oil. Season with salt and pepper. Gently toss to coat. Marinate for at least 30 minutes, or overnight, if needed.
Preheat the grill.
Place the rings on the grill and cook for 3 to 4 minutes on each side. Cool. When cool enough to handle pull the rings apart and use as needed.