In spite of our Southern California June Gloom, summer is officially here and it’s time to start thinking about burgers for the 4th of July.
Preparing the burgers.
- The meat. In order for a burger to be great it has to have 20% fat. That’s where all the flavor is. Ralph’s grinds their own with an 80/20 ratio and I usually buy mine there. But just make sure there’s at least 20% fat. And remember there is no such thing as a “Diet-Burger” so forget about counting calories.
- The shape. Handle the meat as little as possible and gently shape it into a nice flat patty. Over-handling makes the meat tough when you cook it.
- The indentation. Make a small depression on the top of the burger with your fingers. Burgers tend to round up when you cook them so if you start with the indentation you’ll end up with a perfectly flat burger and the bun won’t slide off the top.
- The seasoning. Salt, pepper and Worcestersire sauce.
- Start with a very hot grill.
- Place burgers on grill and NEVER press down on them while they’re cooking. All the juices and flavor will escape.
- Flip once while cooking. You’ll know when to flip because the burger will lift easily off the grill. If you try too soon, you’ll have a big mess and no burger. Then flip again at the very end just to sear the juices.
|San Marzano Tomato|
Thanks to Max Ramon, my gardener and screen house builder, I think I can say I’m winning the battle. But who knows…I’m sure there will be other battles to fight. It’s all worth it for the great taste of fresh veggies straight from the garden to the plate.
Tags: the perfect burger