Yummy Burgers
I’m going to digress for a moment away from the eating budget friendly and healthy gig. Spring has sprung around here and while most people are thinking about asparagus and lamb, I started thinking about firing up the grill. Having done this a couple of times now, I decided to write about how you can cook the most yummy burger in the world and people will love you for it.
As with all yummy food, the best meals begin at the grocery store, farmer’s market, butcher shop, or wherever you buy your food. The secret to a most excellent burger is to use ground chuck. To get great flavor and a burger that is not too dry and tasteless, be sure the fat percentage is 20 percent. Look for 80/20 on the package. Of course, you can always grind your own beef if you like, but I’m not THAT much of a purist!
Here is the ratio for the perfect burger. To every one pound of meat you want to add 1 teaspoon of kosher salt and 1/2 teaspoon of fresh ground pepper. That’s it. No bread crumbs, no filler, no extra seasonings. Keep it simple. The 20 percent fat in the chuck will give you all the flavor you need with a little bit of this seasoning.
If you should buy your meat frozen, don’t thaw it in the microwave unless you want the patties to fall apart. Thaw your meat in the fridge for a day or two. It will hang together well this way. If you have difficulty forming patties by hand, then buy a Tupperware Orange Hamburger Press and Keepers
I like to grill mine. To be honest, a gas grill is fine for me when it comes to burgers. Of course, nothing is better than charcoal, but if I’m going to go to the trouble of using charcoal I’m going to fire up the smoker and do it up right. I do have a great recipe for a smoked burger that I will share some day. People who have eaten it tell me it is the best burger they have ever had.
It’s difficult to give a secret for grilling. Every grill is different. Just keep the same principles in mind. You must take your favorite cold beverage with you to the grill. It gets hot out there! Keep the grill on the lowest temperature you can – low and slow is the way to go. Grease up the grill before you put the burgers on so they won’t stick. I use Grate Chef 101-1200 Disposable Grill Wipes
A great burger needs a great bun. I don’t make my own buns (I don’t have the time), but I do go to the extra step of buying them freshly made from a bakery. I like my hamburger buns soft and smooshy and the buns in the bread section of the grocery store are too dry and stiff for me.
Of course, choose your own condiments. Around my house it usually turns out to be a burger bar of sorts with ketchup, mustard and mayonnaise available. Then a spread of sliced red onion, sliced tomatoes, sweet gerkins, and lettuce. Don’t forget the baked beans and corn on the cob!!! And how about strawberry cheesecake ice cream for dessert?
