Here is what you will need:
1.5 pounds ground beef
4 cups of water
1 teaspoon pink curing salt (Prague powder#1)
1/4 cup brown sugar
1/4 cup kosher salt
1 Tablespoon pickling spice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
WARNING!!
Please use curing salt safely.
Be familiar with curing salt and how to use it.
It’s important to remember that the sodium nitrite in concentrated amounts can be toxic.
Curing salt is for curing only.
It should never be used as regular table salt.
Curing salt is colored pink to help identify it, so its not mistaken for table salt.
To make curing brine add water to a pot and bring to a boil.
Add all ingredients except ground beef.
Stir until rolling boil returns, remove from heat, cover and cool to room temperature.
Once at room temperature move to refrigerator to finish cooling
Hand form ground beef into four patties.
Form so they are on the firm side, so they don't fall apart in the brine.
Place patties in a 1-gallon zip lock bag.
Add brine, squeeze out all air and seal.
Place on a cookie sheet and put in the refrigerator.
Brine about 24 hours before grilling, making sure to flip the package about halfway through.
I usually put the burgers in the brine the night before. flip them in the morning and they are ready to use for dinner.
I use a second inverted cookie sheet to ease flipping them.
Drain brine off and carefully give them a light rinse.
Remove any large pieces of pickling spice.
Set on paper towels to dry off a bit.
Grill until done.
Top with grilled sauerkraut and melted Swiss or provolone.
Serve on a bun or a couple slices of rye with a side of thousand island dressing.
Enjoy
