CrossFit, Weightlifting, Powerlifting, Sport Training, and Rehab in Louisville, KY
There is probably only one thing in this world that the DarkSide loves, and that is grilling…. well, three. Strippers and Bourbon are pretty awesome as well. The Cook Out is the greatest thing that America has ever invented. (don’t try to tell me that we didn’t invent it.) It involves drinking cold beer, eating food, and if you know how to grill worth a shi*… sex. (it is a scientific fact that if you grill a great burger or steak for a woman, she will have sex with you)
For all of these reasons the DarkSide has decided to bring you the “DarkSide guide to grilling and getting Fu**ing Jacked”
Installment #1 The DarkSide Burger
1lb Ground Beef
1/2 teaspoon Course Ground Sea Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Garlic Powder
1/4 teaspoon Paprika
1/4 teaspoon Chili Powder
1/4 teaspoon Crushed Red Pepper
1/4 teaspoon Ground Cumin
Take all of the spices and put them in a bowl with the Beef. Mix it with a mixer!!! It will ensure that the seasoning is evenly distributed throughout the burgers. After you mix the meat, form your patty. You should try to keep it about an inch thick, if it is too thin then it will be dry when it is cooked and taste like shi#. If for some unimaginable reason you don’t want to make a 1lb patty form them smaller around and keep the thickness! Especially if you are using grass fed beef which tends to be a little leaner. Take your thumb and make an indention in the center of the patty (see picture below) This will keep the patty from puffing up too much in the middle and causing it to cook unevenly.
Throw the burger on the grill on high direct heat. Sear it on each side about 4 minutes, then move it to some indirect heat to allow it to finish (depending on how done you like your burger.) If you were counting, that means that you should open the grill three times. No more, you don’t need to keep flipping it and messing with it. You should let the burger rest for a few minutes, it is thick and if you cooked it right it will be really juicy on the inside, letting it rest will help some of the juice resorb back into the meat so that it doesn’t all run out as soon as you bite into it.
If you have followed instructions then you should be enjoying a delicious burger. I usually like to top this with some guacamole, a tomatoe, and sometimes an egg fried hard. If you are watching your figure or carb cycling then you can skip the bun, if not, still skip the bun and wash it down with an ice cold 18 pack of straight from the Rockies Coors Light.