Tip: Do not mix in seasonings with your beef. This will lead to overworking your patty and give it a denser more sausage like texture. Save the seasoning for the outside.
Separate your ground beef evenly into preferred size. Use a scale if you have one available. One pound of ground beef and can be separated it into 3 (1/3 pound) or 4 (1/4 pound) patties.
Roll the ground beef into balls, do not overwork.
Flatten the patty. There are many tricks to doing this, but we like to use parchment paper and a small round plastic lid from a food storage container. Simply place the rolled meat onto the parchment paper and press down with the lid. This will form a nice round patty and not overwork the meat. Gently shape the sides of the patty if there are any cracks.
Place the patties back in the fridge and to rest. Letting it sit out increased chances for crumbling on the grill. For the best results, remember: cold patty, hot grill.
Heat your grill to a medium-high; about 400 degrees. If cooking inside use a skillet or cast iron skillet. Add canola oil to the skillet.
Remove patties from fridge and using your thumb, make a indention or dimple squarely in the middle of each patty.
Place directly on cooking surface and then sprinkle about 3/4 teaspoon of The Blend Seasoning evenly over the patties.
Cook for 4-5 minutes, once you see the patties start to “sweat” this is a good indicator that it’s time to flip. Make sure you have a nice crust on bottom of patties before flipping.
Wait until the “sweat or juices” start showing on top of the patty, about 2-3 minutes. You can check the internal temperature with a thermometer to determine. Add cheese if desired and cook for another minute, until melted.
Serve hot, with your favorite toppings and sides!