Ingredients:

Directions:

To assemble burgers:

For best flavor, ask your butcher to grind the chuck and sirloin together. Place meat in a bowl and add ketchup or steak sauce, minced onion, garlic and a generous amount of freshly ground black pepper to taste. Using your hands or a wide blending fork, gently but thoroughly, combine ingredients. Shape into patties using BurgerMate. Wrap in wax paper and chill until ready to cook.  Out Door Grilling: Cover fuel grate of barbecue with coals. Place food grate on top and (using a kitchen towel) rub some flavorless vegetable oil on grate. Heat coals until very hot, then allow them to become completely white with no visible flame. Brush burgers on one side lightly with olive oil and sprinkle that side with coarse salt. Place burgers on hot grill and sear 3 minutes. Using a thin metal turning spatula, rotate burgers 1/4 turn (to create cross-hatch grill marks on cooking side) and cook this way 3 more minutes. Brush burger tops with oil and sprinkle with salt. Turn burgers over and repeat the same rotating procedure. After the burgers have cooked 6 minutes on the second side, check for doneness. If more cooking is required, cover grill and cook with bottom and top vents wide open, just until done to your liking (checking every minute). Remove burgers from grill and place on split, buttered and toasted burger buns.