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. Here’s how to make it:
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.
Mix about one tbs Worcestershire sauce per 1 lb of beef, gently form into patties, into your desired thickness, I like 1/2 inch) season with salt and pepper. Cook either on the stovetop or 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. Note: You can make an indent in the middle of the patty and place a small ice cube (to keep it from over cooking or a compound (flavored) butter for added juiciness and flavor
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. Caramelize some thinly sliced onions in butter, fry some bacon and mushrooms. Have condiments and fixings set out so you and your guests can build their burger.
1 lb ground beef (makes approximately 4-5 patties 1/2 inch thick) 80/20 fat ratio is best
ketchup
mustard
mayonaise
barbecue sauce
Mix ketchup, mayo and relish for a delicious sauce
sautéed 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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