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How to Create The Perfect Burger
It’s weird to promote a super neat method of grilling hamburgers when most of the nation is knee-deep in that frozen white stuff. But here in southern New Mexico (just a short drive outside of Las Cruces, to be exact), the sunny days and mild nights have me craving a good old outdoor grilled burger. Not just any burger, but the perfect burger!
I bet you, like me, have attended many outdoor barbecue parties that seem to be thinly veiled over that ancient practice of making burnt offerings to the gods. How many times, and I’m guilty too, have I seen a SuperChef plop one of those delicious cakes on a flaming hot grill, burn those black babies, then turn them, and with an industrial-sized spatula, squeeze. until they scream in agony and pour out all their precious fluids into the burning pit?
Naturally, those poor defenseless slabs of coal-covered hockey pucks beg to be slathered with as much sauce as necessary to kill the burnt meat taste.
Then, after long sessions of crispy meat, I tried something different, and Viola! The Perfect Burger!
My family and I both love these juicy and healthy burgers. They have been known to escape, even with small groups.
The secret? It consists of two “obvious” ingredients: Preparing the Meat, and Cooking the Meat.
Now, wasn’t that easy? As usual, the devil is in the details. So, let’s get down to the details.
First, choose the right meat. There is an almost endless variety of meat combinations you can use. Every grilling expert has their own special secret mix.
There’s ground beef, ground bison, ground turkey, ground lamb, ground pork, ground chicken, and a host of “other” ground meats. Choose the one you feel comfortable with.
Personally, I like a subtle blend of 70% ground beef and 30% pork. I used a 90/10 sirloin, and lean pork. The fat in the pork makes the resulting potato tasty and juicy. I just love the taste of sirloin! But this is a personal preference.
By the way, if you decide to use one of the lower cuts of fat, such as ground turkey, be careful that the meat will be very dry, unless you deliberately add a little oil. I recommend adding a tablespoon of avocado oil to 2 pounds of ground turkey. You may find that you like a little more oil. Try it, but don’t let those slabs “juice out”: nothing worse than a slab of shoe leather between two sandwiches to turn you off, no matter how “healthy” it might seem.
When you make those pies, a little tip: make the loaves at least 1/2 inch thick, maybe as much as 3/4 inch thick, and at least as wide as the bun. With your thumb, make a good sized hole in the center of the patty. They will shrink a bit in the kitchen, so give your guests what they deserve! And like those little cooks, resist the urge to smash them!
After I make the patties, I liberally sprinkle them with a good garlic salt (I prefer Lawry’s, but you may have another preference), then I sprinkle them with fresh black pepper. Using a spatula, I gently press the spices into the meat and then let it rest while it comes to room temperature. Never plop a patty straight from the fridge onto a hot grill The outside will burn before the inside has had time to react. Black, crusty burgers with a raw interior are not my idea of fun!
As with different combinations of meats, there is an endless variety of additives that you can add to ground meat mixes. Breadcrumbs, eggs, pickles, olives, capers, all kinds of spices, you name it. Try it to your heart’s desire. You can also create cheese filled cakes if your tastes run that way. Sliced peppers??? Why not!
The grill! I used a gas grill. It is convenient, easy to bring to the temperature, and easy to stabilize. But this is my own preference. Before I got this three burner wonder, I always cooked with charcoal, although it took me a while to get the hang of it. I loved working with coal, especially with a big glass of my favorite libation close at hand to pass the time. But once I started using gas, I was hooked. No more messy lighting sequences, no more ash removal.
I will give you my way of cooking the Perfect Hamburger, then I will give you a tip. However, you don’t have to follow any of them.
The first is the direct method: “Plop and Flip”.
But there is a secret. Always oil your meat, not the grill. We know, every one of us has been told, “Clean the grill. Oil the grill. Bring grill to temperature. Burn the meat.” And this is just wrong. Oil on hot grills only lasts as long as it takes for the volatiles in the oil to boil. Then you’re left with a sticky mess, the heavy residue from the oil. I think whoever came up with this canard was thinking about how Asian woks get a layer of carbon from their cooking oils.
Think about it: If the first step you take is to clean the grill well, well, you just got rid of that nascent, forming layer of carbon from the last time you used the grill. Now you have the bare metal, and you’re started.
Here is a better way. This works:
Fry the burger patty with a high smoke point oil. Avocado Oil (520°F), Refined Safflower Oil (510°F), Soybean Oil (495°F), Canola Oil (470°F), Extra Light Olive Oil (468°F) are just a few. Try it out to see which one you prefer. Personally, I love avocado oil.
Place the cake, oil side down, on the preheated grill grates and cook until the meat is just browned. Brush the top of the patty with oil, and turn the patty over. Cook until the meat has reached your desired degree of doneness. Repeat the “Oil and Flip” as desired. Resist the urge to squash out the juices with that killer spatula.
Toast the bread on the grill as you like.
The cheese? Do you like cheese on your burger? Get some oil on that patty, flip it, then put a slab of cheese on your burger. Close the lid and let it cook a bit while the cheese melts.
Remove the hamburger directly to a burger bun bottom shell. Don’t waste time putting the cheeseburger on a serving plate.
I used sweet red onions, the Bermuda variety, but either my taste has changed or the onions are no longer grown to my taste: I found that the red onions sold today have a harsh and bitter taste. I prefer Mayan Sweet or Vidalia Sweet onion rings on my burgers.
A couple of round slices of Roma tomatoes, some pickles, and then a lettuce leaf. I slather the top bun with mustard and maybe a little sweet, and I’m good to go!
Just as there is an endless variety of grills and cooks, so, too, there are an endless variety of burger toppings that can be applied. For those whose memories are from a “few” years, here is a spread that will bring back memories of a time:
Mix 1/3 cup of real mayonnaise with 1 tablespoon of ketchup, and then add a dollop of pickle sauce until the taste is just right.
An alternative cooking method that you may find fun is to bake the loaves over indirect heat until their internal temperature reaches 110° F. Then oil and grill the loaves until they are nicely browned on the outside . This is a variation of the “Reverse Sear” technique I use on steaks, it makes these burgers really tasty and juicy and the outer crust shows the beneficial and tasty effects of the Maillard Reaction!
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