Matthew woke up with a wicked hamburger craving on Sunday morning. So, instead of going out to a fast food restaurant, we decided to make it a grill day. Usually, in my family, we don't cook on Sundays. It is customary to go out to eat after church but since my parents and sister had already gone to church on Saturday instead--it's one of those Catholic loopholes--we fired up the grill at their place on Sunday afternoon.
Now, what makes this a Puerto Rican burger? Well, mainly the Goya seasoning. And I just wanted to give this recipe a clever name. And who is Princess, you ask? She's our twelve year old little Chihuahua or "pinchi Princess" as we affectionately call her. She kept Matthew company the entire time he was grilling. Additionally this little doggie likes to eat cheese, grilled onions, avocados and beans. A true Mexican, if you ask me.
INGREDIENTS (6 large patties)
- 2 pounds Ground Beef (85% lean) or Ground Chuck
- 1 TBSP. Goya Adobo All-Purpose Seasoning without pepper
1 TSP. Salt- 1/2 TSP. Ground black pepper
- 1 TBSP. A-1 Steak Sauce or Worcestershire Sauce
- 6 Slices of cheddar cheese or pepper-jack
- 1 package of hamburger buns
- Ketchup, Mayo, Mustard, Lettuce, Onions or any other fixin's you want.
Next, in a bowl, mix the first five ingredients together with your hands (make sure you take off your rings). Form 6 hamburger patties. Turn down the heat on the grill to medium high and place the patties on the grill. At this point you can also cut an onion into 1/2" rounds and place it on the grill. Since these patties are thick, grill them about 10 minutes on one side then 8 on the other for medium-well (no pink). During the last 2 minutes of cooking, add a slice of cheese on each patty. Once they are done, let the hamburgers rest on a platter for 5 minutes before serving. Also, remove the onions from the grill.
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