Tips for cooking Longhorn beef Burgers.
 

* Defrost in the refrigerator 24 hours.  The quality of your beef will suffer if defrosted to quickly.

*Form burgers about 30 minutes before cooking and place back in the refrigerator.

*Pat dry with a paper towel, brush with olive oil, and season with pepper.  No salt or seasoning mixes or sauces that contain salt should be used.  Salting before cooking will dehydrate the meat.

*Preheat a cast iron griddle over high heat, be it charcoal, wood or a gas fire.  Us the flat side as the cooking surface.  This will help seal in the juices.

*If you like sautéed mushroom and onion, this is the time to cook them.  Just add a little olive oil to the pan and stir fry some sliced mushrooms and/or onions.  After they are softened, push them to the side and quickly cook the burgers until they are no more than medium rare.  IMPORTANT NOTE: only flip Longhorn meat once.  Overcooking will cause the meat to become dry.

*Remove burgers from griddle and let them rest for a few minutes before serving.

*Optional - Lightly salt the meat to taste.  Enjoy!