Grilling A Burger – Not A Witness

When I was young, my uncle, Walter Hussey, had what any kid might consider the greatest job in the world; filling vending machines with candy. A trip to my cousins’ house always concluded with a visit to the basement where we could stuff our pockets and mouths to our heart’s content from boxes of M &Ms, Tootsie Rolls, and Necco bars among many other delights. But as if that was not cool enough, he later went into business running an ice cream stand in Newport , Rhode Island, called Hussey’s Harbor House, where we could make soft serve ice cream cones of dizzying heights. Fans of the Huzzburger know that it was that establishment that was the birthplace of a most excellent burger.  Bowing to demand for the recipe, allow me to share it here.


The Huzzburger Recipe

  • 1.5 pounds of 80% ground chuck-not leaner!
  • 2 teaspoons Kosher salt
  • Lettuce and tomato
  • Cheese-American is fine
  • Potato bun, lightly toasted
  • Dijon mustard mixed with a little mayo and horseradish

Lightly mold the burger into 4 patties about 4 to 5 inches across and press down with your thumb in the middle of each patty so that they do not turn into baseballs as they cook. Sprinkle the Kosher salt, an essential ingredient. Preheat a gas grill or start the charcoal . The fire should be quite hot; you should barely be able to hold your hand 3 inches over the rack. Put the burgers on the rack and grill about 5 minutes per side. Flip over only once. Never, ever press down on the burgers as they cook! Place cheese on the burger for the last minute. Dress with the sauce. Get plenty of napkins as this juicy burger will flow!


Written by MHAdmin

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