I am all about the full fat meat variety, it adds to the juicy texture of a cooked burger. Love the toasting tip, caramelised onions almost a must and my new favourite topping is a celery fennel slaw.
Ahh...I didn't add the other tip. On your buns, grill them to toasty. Then put mayo on the bottom of the bun and plate your burger directly on the bun.
The mayo makes a protective layer on the bun an prevents soggy bottom.
No one likes soggy bottom.
All of the above.
Also I put some worchester sauce in the ground beef before forming the patties. Form the patties and then let them rest a bit in the 'fridge (or even the freezer for 20 mins) The chill helps them hold together on the grill, and gives you bit of time to have a good char on the burger without overcooking the inside.
The only thing I would add is spread your buns with a little butter and grill them for a minute or two so they are toasty and warm. Besides being tasty, it keeps the buns from becoming mushy from the juicy burger. Grilled onions are nice on a burger as well.
The only thing I'd add to ATG117's perfect description is to make a gentle indentation in the middle of the patty with your thumb. That helps the burger to hold its shape when the beef shrinks as you cook it.
the best quality 80% lean ground beef, very lightly shaped (not packed) into patties, salted and peppered heavily on both sides, and grilled to medium rare.
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The mayo makes a protective layer on the bun an prevents soggy bottom.
No one likes soggy bottom.
Also I put some worchester sauce in the ground beef before forming the patties. Form the patties and then let them rest a bit in the 'fridge (or even the freezer for 20 mins) The chill helps them hold together on the grill, and gives you bit of time to have a good char on the burger without overcooking the inside.