RECIPES: Recipe Details
The Lid Burger is scientifically designed with the end-product in mind. The perfect burger for grilling. Given the propensity of ground beef to shrink as it cooks, one must find the right size of the pre-cooked burger. The Lid Burger is the answer and delivers the perfect burger every time. As well as being the right size and shape, the Lid Burger has more flavor due to its surface area.
Ground beef or higher grade burger
Swiss or sharp cheddar cheese
The plastic lid from a regular 2 lb can of coffee (henceforth referred to as “the Lid”)
1 egg (optional)
1. Put the burger meat on a plate and add seasonings to taste. I like a little extra garlic on mine. Salt and pepper are a must. If you have any other spices you enjoy, feel free to add those as well. 2. Knead the meat thoroughly. Get right in there and squish the meat. Loose burger meat crumbles on the grill. If it’s still crumbly after kneading, add a raw egg to the meat and knead again. 3. Spray the inside of the Lid with cooking spray. Make sure to get all the creases. 4. Pack the burger meat into the Lid. For a rarer burger, use more meat. For a more well-done burger, use less. I generally use enough to make it a “level” Lid, so that the meat is even with the rim of the Lid. 5. Gently peel the burger meat out of the Lid. Place it on a plate with any other Lid Burgers you will carry out to the grill. 6. If you are making many Lid Burgers, you may need to re-apply the PAM after every other burger or so. 7. Take the plate of Lid Burgers to the grill and grill them normally. When they are almost done, turn off the grill and give them a final flip. Add the cheese to the Lid Burgers. Close the cover for the grill. Let them sit for about a minute so the cheese can melt. 8. Remove from grill and build your Lid Burgers with your favorite bun and condiments. Enjoy with people who deserve an amazing burger.
The Lid Burger came as the result of my personal quest to find the scientifically perfect size for pre-cooked burger meat. Traditional burger stampers produce a final product that is closer to a meatball or a hockey puck than a burger. The Lid Burger gives you the perfect final burger size every time, and the Lid (from the coffee can) is something most people would throw away, so it’s very economical. But size isn’t everything. With more surface area than the “meatball” burger, the Lid Burger has much more of that wonderful backyard grill flavor. Additionally, you have better control over how thoroughly you want to cook them. All around, this is the best burger you will ever taste. I only make these for family members and close friends. The Lid Burger has never disappointed any of them, and has always earned me high praise as the chef.