the perfect burger

cow · 07-03-2009, 10:02 PM

I was listening to a piece this morning on NPR about "the perfect burger" & started wondering how everyone does theirs.

How To Make The Perfect Burger : NPR

Quote:

Making patties from lean ground beef and hoping for perfectly juicy burgers is like building a ship out of bricks and hoping it floats. You have to start with the right meat. For me, the ultimate is a blend of 70 percent lean and 30 percent fatty, ideally made from a combination of brisket and chuck sirloin. (Talk to the butcher, who can custom grind something for you). That generous touch of fat brings just the right amount of richness and lubricates the meat while it's cooking. I recommend making your own seasoning salt, because it's just as easy and much cheaper than buying a bottle of the pre-made kind. Remember to season only the outsides of your patties right before you cook them rather than mix the salt into the entire mass of meat (it'll make your burgers rubbery). And the secret to an amazing salty, slightly crunchy crust is not high heat but a super hot grill surface — an important distinction. A bit of unsalted butter added just before the burgers come off the grill doesn't hurt, either.

Ingredients

For The Burgers

* 1/4 cup water
* 1 teaspoon Worcestershire sauce
* 4 pounds 70/30 (70 percent lean, 30 percent fat) ground beef, preferably a combination of chuck and brisket

For The Seasoning Blend

* 1 tablespoon garlic salt
* 1 tablespoon lemon pepper

For The Basting Butter

* 8 tablespoons (4 ounces) unsalted butter
* 4 garlic cloves, halved, germ removed, and grated on a Microplane grater
* 1/4 cup finely chopped flat leaf parsley
* 2 teaspoons freshly squeezed lemon juice
* 2 teaspoons Worcestershire sauce
* 2 teaspoons coarsely ground fresh black pepper
* 2 teaspoons kosher salt

For Topping And Serving

* 2 tablespoons canola or vegetable oil
* 2 sweet white onions, cut into 1/2 inch slices
* 1 1/2 teaspoons crushed hot red pepper flakes
* 2 tablespoons (1 ounce) unsalted butter, plus additional for the buns
* 1 bunch thyme, tied into a bundle
* 8 sesame seed buns
* 16 small slices mild cheddar cheese, or other slices or crumbled cheese of choice (optional)

Directions

Combine the water and Worcestershire, and, using your hands, blend into the beef until evenly distributed.

Divide the meat into eight equal parts, roll into balls (but do not overwork the meat because it can toughen your burgers), and flatten into discs about 1/2 inch thick and 4-1/2 to 5 inches across. Chill for at least 1 hour or up to 1 day.

Place a cast iron griddle on one area of a well-oiled charcoal or gas grill. Preheat all areas to high.

Combine the seasoning blend ingredients.

Combine all of the basting butter ingredients over medium heat and pour into a baking dish or disposable aluminum pan.

Swab the oil on the griddle, add the onions, close the lid and cook until golden, about 3 minutes. Flip, close the lid and cook for another 3 minutes. (If you have a grill press or a fire brick wrapped in heavy-duty aluminum foil, it is ideal to keep on hand to keep the rings from lifting up and also maximizes the caramelization.)

Brush with the 2 tablespoons of butter, sprinkle with the pepper flakes and continue to cook until caramelized and tender. Some breakage is OK, particularly if not using the grill press, but it is better if they stay together.

Transfer the onions to a bowl and cover to keep warm while the burgers cook. Do not clean the griddle.

Season both sides of the burgers using about half of the blend.

It is preferable to move the burgers to a clean area of the griddle and grate every time they are flipped. Depending on the griddle and grill size, they will need to be cooked in batches to ensure there is a clean portion of the griddle and grill to flip to. (It is best to read the full step below first before continuing.)

Place four burgers on the exposed grate, keeping the other half clean to flip to. Close the lid and cook until the meat easily separates from the grate and is well marked, about 2 minutes. Flip the burgers to the clean section, close the lid, and cook without moving for 2 minutes.

Season the burgers with some of the remaining seasoning blend.

Transfer the burgers to the griddle, brush with butter using the herb bundle, and continue to cook, flipping once, until the desired doneness.

Cook 2 to 3 minutes for rare, about 4 minutes for medium, and 5 to 6 for well done.

Once the first four burgers are on the griddle, scrape the grates, re-oil, and repeat the grilling process. As the burgers reach desired doneness on the griddle, transfer to a sheet pan and cover with foil while the other burgers cook.

When all burgers have been cooked, turn off the heat on all areas of the grill. Place the burgers and the buns on the grate. Brush the buns with butter, if desired, and top burgers with the cheese, if using. Close the lid for 1 to 2 minutes to melt the cheese and toast the buns.

Serve burgers and cheeseburgers topped with the onions on a toasted bun.

Serves 8

I'm trying this recipe tomorrow. With that said, how do you do your burgers?

BanningZ · 07-03-2009, 11:37 PM

I use 5lbs of 27% fat Ground beef

I press 4 cloves of garlic. I use 2 ounces of Worcestershire sauce, one ounce of liquid smoke, and an ounce or red wine, (burgundy or Shiraz/cab mixes work well). I use half a tablespoon of ground black pepper. I also mix in a couple of pinches of paprika, and a few more pinches of dried parsley. I then mix all the ingredients together and slowly kneed into all of the meat.
I make as many three quarter pound(approx) burgers and don't flatten them out too thin. They should be roughly an inch and a 1/4 thick and 5 inches in diameter.

Once the patties are made I sprinkle kosher salt over then and pat the salt into them until dry.

Then I Get the BBQ hot and clean the grill.
Then I take a white onion, cut it in half and shove a 2 pronged BBQ fork through the onion. I take a bowl of olive oil and dip the onion in the oil. I then rub the oily onion half over the grill back and forth until nicely coated. (This makes the burgers have a great flavor. Also watchout for flareups from the olive oil)(this is an Israeli method)

Cook to desired level and enjoy.

Thats how I roll. Sesame roll.

greekz33 · 07-04-2009, 08:22 AM

flip burger boutique ...i work there.. so free burgers for me

cow · 07-04-2009, 08:28 AM

Nice method, Banning. I think I'm going to incorporate your onion method.

nogoodname · 07-04-2009, 10:12 AM

do you know what goes really well with a perfect burger????

how about some poutine, i made some last night.

peel & cut potatoes.

do what i call flash fry, fry the raw potatoes until barely cooked,
then bake it until golden brown mostly, cool it off...put in freezer if you want to.
then fry again until it's totally golden brown now.

put some cheese and BBQ gravy and call it a day.....very basic/simple recipe.

here's the result, took a pic lol

antennahead · 07-04-2009, 10:17 AM

I thought NPR said to make the perfect burger you had to use free range cattle that were grass fed only, and allowed to die a natural death, no slaughter?

John

k20z3 · 07-04-2009, 10:41 AM

Quote:

Originally Posted by nogoodname007

do you know what goes really well with a perfect burger????

how about some poutine, i made some last night.

peel & cut potatoes.

do what i call flash fry, fry the raw potatoes until barely cooked,
then bake it until golden brown mostly, cool it off...put in freezer if you want to.
then fry again until it's totally golden brown now.

put some cheese and BBQ gravy and call it a day.....very basic/simple recipe.

here's the result, took a pic lol

thats foul and this is the cancer thread. jk...maybe not

nogoodname · 07-04-2009, 10:43 AM

not foul !!
it's the main thing to eat around here, Quebecois Dish

k20z3 · 07-04-2009, 11:09 AM

Quote:

Originally Posted by nogoodname007

not foul !!
it's the main thing to eat around here, Quebecois Dish

"Quebecois?" native dish where in montreal!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

CrownR426 · 07-04-2009, 03:31 PM

I enjoy the classic cheese burger.
Lettuce, tomatoe, cheese, onion, pickle.
Oh wait it's not classic cause you gotta throw some A1!

nogoodname · 07-04-2009, 03:35 PM

Quote:

Originally Posted by k20z3

"Quebecois?" native dish where in montreal!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

google it...lol....

learned a new word..lol...Quebecois

frost · 07-04-2009, 05:13 PM

I make gordon ramsay burgers:

Ingredients
1 lb ground sirloin
1 onion, minced
1 tablespoon ketchup
1 tablespoon sun-dried tomato, cut thinly
1/4 cup garlic, chopped
1/2 teaspoon worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon honey mustard

k20z3 · 07-04-2009, 05:18 PM

Quote:

Originally Posted by nogoodname007

google it...lol....

learned a new word..lol...Quebecois

i know bob, it means like native i gues

weltall · 07-04-2009, 09:35 PM

NPR?

for same......

nogoodname · 07-04-2009, 09:37 PM

Quote:

Originally Posted by k20z3

i know bob, it means like native i gues

no...lol....it means ppl who live in quebec....in french though

like quebec'ers .....

07-03-2009, 11:37 PM	#2 (permalink)
BanningZ A True Z Fanatic Join Date: Nov 2008 Location: nowhere Posts: 5,478 Drives: 06' Nismo Frontier Rep Power: 28	I use 5lbs of 27% fat Ground beef I press 4 cloves of garlic. I use 2 ounces of Worcestershire sauce, one ounce of liquid smoke, and an ounce or red wine, (burgundy or Shiraz/cab mixes work well). I use half a tablespoon of ground black pepper. I also mix in a couple of pinches of paprika, and a few more pinches of dried parsley. I then mix all the ingredients together and slowly kneed into all of the meat. I make as many three quarter pound(approx) burgers and don't flatten them out too thin. They should be roughly an inch and a 1/4 thick and 5 inches in diameter. Once the patties are made I sprinkle kosher salt over then and pat the salt into them until dry. Then I Get the BBQ hot and clean the grill. Then I take a white onion, cut it in half and shove a 2 pronged BBQ fork through the onion. I take a bowl of olive oil and dip the onion in the oil. I then rub the oily onion half over the grill back and forth until nicely coated. (This makes the burgers have a great flavor. Also watchout for flareups from the olive oil)(this is an Israeli method) Cook to desired level and enjoy. Thats how I roll. Sesame roll. __________________ Become a Premium Member: Click HERE MB 06' Nismo VQ40DE Last edited by BanningZ; 09-21-2009 at 11:04 PM.

07-04-2009, 08:28 AM	#4 (permalink)
cow Lounge Moderator Join Date: Nov 2008 Location: Louisiana Posts: 3,441 Drives: Toyota Avalon Rep Power: 267	Nice method, Banning. I think I'm going to incorporate your onion method. __________________ I never bought a 370Z

07-04-2009, 10:17 AM	#6 (permalink)
antennahead A True Z Fanatic Join Date: Mar 2009 Location: Charleston, SC Posts: 15,181 Drives: '07 Z4 "M" Roadster Rep Power: 57	I thought NPR said to make the perfect burger you had to use free range cattle that were grass fed only, and allowed to die a natural death, no slaughter? John Last edited by antennahead; 07-04-2009 at 10:24 AM.

07-04-2009, 03:31 PM	#10 (permalink)
CrownR426 A True Z Fanatic Join Date: Nov 2008 Location: South Korea Posts: 4,676 Drives: Manual Rep Power: 847	I enjoy the classic cheese burger. Lettuce, tomatoe, cheese, onion, pickle. Oh wait it's not classic cause you gotta throw some A1! __________________ Love + Hardwork + Passion RIP SVTRacer

07-04-2009, 09:35 PM	#14 (permalink)
weltall Base Member Join Date: Jun 2009 Location: socal Posts: 72 Drives: 2013 PW sport 6 Rep Power: 15	NPR? for same...... __________________ this one time, i had a civic that could rape liter bikes

07-04-2009, 08:22 AM	#3 (permalink)
greekz33 Base Member Join Date: Nov 2008 Location: Atlanta Posts: 5 Drives: 04 350z SuperBlack Rep Power: 16	flip burger boutique ...i work there.. so free burgers for me

07-04-2009, 10:12 AM	#5 (permalink)
nogoodname Lifetime Premium Join Date: Nov 2008 Location: Montreal Posts: 22,357 Drives: E46 M3 Rep Power: 1764	do you know what goes really well with a perfect burger???? how about some poutine, i made some last night. peel & cut potatoes. do what i call flash fry, fry the raw potatoes until barely cooked, then bake it until golden brown mostly, cool it off...put in freezer if you want to. then fry again until it's totally golden brown now. put some cheese and BBQ gravy and call it a day.....very basic/simple recipe. here's the result, took a pic lol

07-04-2009, 10:43 AM	#8 (permalink)
nogoodname Lifetime Premium Join Date: Nov 2008 Location: Montreal Posts: 22,357 Drives: E46 M3 Rep Power: 1764	not foul !! it's the main thing to eat around here, Quebecois Dish

07-04-2009, 05:13 PM	#12 (permalink)
frost Retired admin Join Date: Dec 2008 Location: Winterfell Posts: 106,613 Drives: Your Wife Crazy Rep Power: 0	I make gordon ramsay burgers: Ingredients 1 lb ground sirloin 1 onion, minced 1 tablespoon ketchup 1 tablespoon sun-dried tomato, cut thinly 1/4 cup garlic, chopped 1/2 teaspoon worcestershire sauce 1/2 teaspoon Tabasco sauce 1/2 teaspoon honey mustard

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