Summer will be here soon, Memorial Day, 4th of July and grilling will be on the agenda. I wanted to get a jump start on grilling season with some ideas for building a fantastic burger. Big and juicy, loaded with fixings a burger is as American as apple pie. I like to use a blend, brisket, chuck and short rib but use whatever you like, sirloin, chuck, rib eye, you can even get fancy and use filet mignon your butcher can help you. The key is not to man handle the meat. Don’t press it, gently form into patties approximately 1/2 inch thick is my preference but you do you, don’t salt it until you are ready to cook. I like to add some Worcestershire sauce before grilling and right before it hits the grill or pan sprinkle with some salt and pepper. Here’s how.

Mix about one tbs Worcestershire sauce per 1 lb of beef, gently form into patties and grill either on the stovetop or on your outdoor grill for approximately (depends on thickness of the patty) 3 minutes per side for rare (internal temperature 135 degrees) and 5 minutes for medium rare (145 degrees) for well done 160 degrees internal temperature. Caramelize some thinly sliced onions in butter, fry some bacon and mushrooms. Top with whatever cheese you like, cheddar, gruyere, jack or pepper jack, American slices. The beauty of a good burger is that you make it your own adding whatever you like. Have condiments and fixings set out so you and your guests can build their burger.

ketchup

mustard

mayonaise

barbecue sauce

Mix ketchup, mayo and relish for a delicious sauce

mushrooms

bacon

caramelized onion

cheese

pickles, lettuce, tomato, sliced onion

I like to make my own buns, pictured are sourdough sesame buns. Highly recommend brushing each half of the buns with butter and grilling them.

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