Our Hamburgers

By • July 24, 2010 • 0 Comments



Author Notes: It has been interesting to read the recipes for this contest, and there are so many thoughts and strategies that have been laid out on the subject of hamburgers in the past week. About the buns, mayonnaise, ketchup, and other condiments...if you make your own, it will be worth your while, and you can be sure that it will be right. About the meat..grinding your own will give you more control of the flavor and texture. Many call for chuck or other high fat cuts, and that is good, but if you've got a leaner piece of meat, simply grind some pork back fat or other fat into the mix (about 4 oz for every lb of meat). I do two passes with the grinder set at a large setting, and very chilled meat and fat. That said, if you've got beef that has already been ground, it should make a fine burger too. Here's how I make a burger. SallyCan

Serves 4

  • 1 lb high fat beef, ground; see note above
  • 4 tablespoons softened butter
  • 4 cloves garlic
  • 1 teaspoon kosher salt
  1. Mince garlic very fine, until it is almost a paste. Add kosher salt and continue to chop until it is very smooth, pressing down with flat side of knife, and running your knife back and forth over the garlic.
  2. Blend softened butter into the garlic mixture.
  3. Gently form -not too thick- patties. Take a butter knife and gently slice it open. Spread inside of burger with garlic mixture. Close patty, pressing slightly to form, and spread garlic mixture on outside of patty, both sides.
  4. Chill for 30 minutes or so.
  5. Grill over med -high heat for about four minutes on each side, or until it is cooked to your liking. Since you've added fat, you'll need to watch carefully and move them around if the flame flares up.
  6. I'll post bun and other condiment recipes tomorrow : )
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