Yummy burger buns with slices swiss cheese!!!!!!

Fixings

For the Burger Patties:

2 lbs ground hamburger (ideally 80/20 fat substance - not very lean)

2 substantial cloves garlic, squeezed or minced

2½ Tbsp Worcestershire sauce

¼ glass crisp parsley, finely slashed

¼ tsp salt

squeeze of dark pepper

Garnish and Condiment thoughts:

6 burger buns

6 cuts swiss cheddar

Green leaf lettuce clears out

1 substantial or 2 medium tomatos, cut

Sauteed mushrooms (In a little oil with salt and pepper)

Newly cut or Caramelized onions

Ketchup and mayo

Directions

Preheat Grill to medium/high warmth. In an extensive bowl, join 2 lbs meat, 2 minced garlic cloves, 2½ Tbsp Worchestershire, ¼ glass finely hacked parsley, ¼ tsp salt and a squeeze of pepper.

It's most straightforward to blend the meat with your hands or utilizing a stand blender with paddle attachement.

Separation hamburger blend into 6 approach bits and frame round patties (Each one was 5½" in distance across and weighed 5½ oz). Push your fingers around the center of your patty to make a slight well in the inside. This is vital for an even surface since burgers puff up as they cook.

For medium well burgers, flame broil 6 min on each favor the barbecue shut (we turn them 45˚ after 3 min to make favor barbecue marks). You know patties are done when you push on the best and squeezes run clear rather than white. Top with cheddar in the last moment of flame broiling.