Add burgers, reduce heat to medium and cook, turning once, until an instant-read thermometer registers 155☏ (for pork and bison) or 165° (for beef or chicken), 4 to 5 minutes per side. (Do not use cooking spray on a hot grill.) Stovetop Variation: Coat a nonstick pan, preferably cast-iron (or a grill pan), with cooking spray and heat over medium-high heat for 1 to 2 minutes. TipsTip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. Assemble the burgers on toasted buns with the ketchup-mayonnaise sauce, tomato slices and lettuce.Place 2 patties in air fryer and cook at. Shape into 4 patties and flatten into a 4 circle. The idea behind them is that you can grow many of these ingredients. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165☏, 4 to 5 minutes per side. Directions In a large bowl combine beef, garlic, and soy sauce. Our recipe for allotment burgers is genius. Gently mix the seasonings into the meat using your hands until just incorporated. Instructions Place the ground beef in a large mixing bowl and add in the Worcestershire sauce and Onion Soup Mix. Form into 4 patties, about 3/4 inch thick. Cook Mode Prevents your screen from going dark while preparing the recipe. Add beef, Worcestershire (or steak sauce) and pepper to the onion and gently combine without overmixing.Meanwhile, combine the remaining 1 tablespoon ketchup, mayonnaise, relish and vinegar in a small bowl.Transfer to a medium bowl and let cool for a few minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft, 5 to 8 minutes more. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Combine onion, oil and 1 tablespoon ketchup in a medium saucepan.
Preheat grill to medium-high (or see Stovetop Variation).
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