My Burger BiblePosted: 05/21/2013
By now you all know that Mama’s Gotta Bake, and oftentimes Mama’s Gotta Cook, but now that the warm weather has rolled into Southern California…Mama’s Gotta Grill. If you’ve read this blog for any length of time you would think that I live on nothing but cake, cookies and the occasional scoop of ice cream. But if the truth be told, what I’m totally obsessed with is burgers. Oh please, spare me with your turkey, chicken, lamb, salmon and veggie burgers, I’m a purist and it’s nothing but good ‘ol beef burgers for me.
For years I’ve kept a tiny, tattered notebook in the over-stuffed utility drawer in my kitchen. I call it My Burger Bible. Every time I see a tip in the newspaper, the internet, a cookbook, YouTube or the television on how to make a better burger, I write it down in this notebook. So, as summer approaches and you begin to fire up your grills, I thought I would share some of the information I’ve accumulated with you.
- When it comes to a tasty burger, fat is your friend. Fat will add tons of flavor and moisture to your burger, and it will shrink less. I usually choose a meat mixture with a 70/30 fat ratio. If that sounds too fatty to you, then go with an 80/20.
- Never use frozen or pre-formed patties, that’s just an insult to any decent burger. If you can, have a butcher coarsely grind a combination of chuck and brisket.
- When forming the burgers, use wet hands so that the meat will not stick them. Don’t overwork the meat to form the patties. The less you handle the meat the better, otherwise the resulting burger will be dry and dense.
- Season you burgers with salt right before you’re ready to grill them. Salt takes the moisture right out of the meat and you’ll end up with some pretty dry burgers.
- When you’re cooking a lot of burgers at once on the grill, it helps to weigh and size the patties, this way they will cook uniformly. (Serious Eats)
- Bobby Flay suggests that when you’ve formed your patty, take your thumb and make a well in the center of the burger. This will help it to keep it’s shape. Also, chilling your patties for several hours before cooking will aid in them keeping their shape.
Grilling the Burgers
- You will want to place your burgers on a very hot grill because you want to sear the outside of the burger. Searing the burger seals in the juices.
- When the burger is on the grill, don’t press down on it with a spatula, or you will squeeze the juices right out.
- When the burger is properly seared, it will no longer stick to the grill.
- Like other meats that you grill, let your burgers “rest” for several minutes before serving them, so that the juices will redistribute. (Huffington Post)
- My friends, never take bun selection lightly. One must carefully consider bun to burger ratio seriously.
- When forming your patties, make them approximately the same size as your bun. You can make the patty a little bit bigger than the bun, as the patty will shrink a bit on the grill.
- Don’t choose a bun that is too soft because they tend to fall apart if your burger is juicy. However, don’t choose a bun that too hard as the burger will shoot out of it when you take the first bite. My personal favorite is a brioche bun.
So, how does Mama like her burger…simple. I like a little crispy lettuce, fresh tomato, lots of ketchup (yeah, I do!), but most importantly I’ve gotta have the grilled onions. They take 5 minutes to make and my burgers wouldn’t be caught dead without them.
- Slice 2 large onions thinly, or for best results, slice them on a mandolin (on the thicker setting) for uniform size. Toss the onions with a tablespoon of olive oil, Kosher salt, fresh ground pepper, and some red pepper flakes until coated.
- Set your grill to medium-high.
- Spray a piece of foil with cooking spray and place on the hot grill. With tongs, spread the onions out over the foil and toss occasionally so all slices cook evenly. Remove from the heat when the onions have begun to caramelize and are softened. About 5-8 minutes. Use immediately.
- Enough for 4-5 burgers.