Ingredients
3 pounds ground chuck (beef)
2 medium (12 ounces total) red onions, cut into small dice (1 1/2 cups)
1 large handful flat-leaf parsley leaves, finely chopped
2 tablespoons oyster sauce
2 tablespoons ketchup
1 large egg yolk
Preparation
Combine the beef, onions and parsley in a large mixing bowl.
Add the oyster sauce and ketchup, then the egg yolk. Use clean hands to mix until thoroughly combined. Divide the mixture into 6 equal portions and roll each one into a large ball. Cover and refrigerate for at least 1 hour.
Heat an ungreased ridged cast-iron grill pan over medium heat, or prepare an outdoor grill for direct and indirect heat. If using a gas grill, preheat to high for 10 minutes with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on one side of the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.
Place the burgers on the grill pan or outdoor grill grate (over direct heat); cook undisturbed for 2 minutes, until the edges start to brown. Slide a spatula under each burger and turn it over; cook for 2 minutes.
Turn the burgers again. Reduce the heat under the grill pan to medium or medium-low; transfer the burgers to the indirect-heat side of the outdoor grill. Cook for 15 to 18 minutes for medium-rare, or longer for well-done. Serve hot.
