Best burger, ever
No… not this one!
The best burger, ever was scarfed down without restraint… it was so damn good I didn’t get a photo.
The best burger ever was 1/3 of pound of grass-fed, organic beef, grilled to a medium-rare perfection, and served on a lightly toasted whole wheat bun with vine-grown, local tomatoes (green-house), vidalia onions, pickles, a dab of mustard and a smidge of this awesome ketchup. Served with a tasty BV Pinot Noir it was an excellent meal.
This burger will do in a pinch. It’s the same fabulous beef, slightly over cooked to medium (fault #1), no fresh crunchies, like lettuce or tomato (fault #2), and it is definitely overdressed with way too much ketchup and mustard (fault #3)…but I was able to get a photo of this average burger. Of course, the faults were all my own doing…too busy doing too many things at once, too lazy to stop by the store and pick up some lettuce or tomato, and way to excited about the ketchapeno and the french mustard…but that’s me…I’m an excitable girl.
I loved Mark Bittman’s article on making the best burger. I absolutely agree with him that grinding your own is the way to go, especially if you don’t know where your beef is coming from and how it was raised. I grind mine with the grinder attachment for my Kitchen-Aid mixer. It really is easy and totally worth it. However, since we buy 1/4 sides of beef from our local farmer I do get quite a bit of ground beef and since I do know where it comes from…etc…I have no problem eating it medium-rare. My secrets to a perfect burger are:
- Form the patties with a light hand…be gentle
- Right before I put them on the grill I sprinkle the first grill side with kosher salt
- Once they’re on the grill I give them each a quick dash of Worcestershire sauce
- Flip only once, after the flip they’ll be ready with 1-2 minutes
- Pay attention and don’t overcook
- Don’t get carried away with the condiments
This is a typical storm that will whip up right around the time I want to grill…nothing like lightening and huge winds to turn burger night into…chili night!
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5 Responses to “Best burger, ever”
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Nothing beats a good burger - this one is pretty - but the other one, sans photo, sounds better!
I’m always torn, though, lettuce, tomato and mayo? or cheese, fried onions, ketchup and mustard?
Such decisions!
Is it your pictures? Or your mouth-watering descriptions? Whatever IT is, we had burgers tonight per your instructions. Fantastic! Mmmmmm, good.
I hardly ever eat burgers, but had been having this really strong craving for one for days, even before I saw this post. Now I’m really craving one–and I don’t thnk the Memorial Day block party kind will do…!
BTW, where did you get the ketchapeno? Is this another Willy Street special??
Katiez, I know what you mean…so many choice and so few burgers.
Jacob, I can’t believe you actually got to eat while you’re on call! GH was lucky to get the chance last weekend. You’re a good reader, heeding my exact instructions.
MadLisa, Ketchapeno is another Willy find. Enjoy your burger!
Oh that Mark BIttman article changed my life. Me, an urban guy with no access to fresh beef ever. I ground up some chuck and it was a revelation. I ground some lamb shoulder as well and prefer that over the beef. I spiced the meat heavily and it was heavenly.
I also borrowed a gyro recipe from the latest Cooks magazine and make lamb burgers ala gyros with the fresh homemade tzatiki sauce. We served it with a full bodied red from Portugal. Just lovely.