I live on a simple concept when it comes to summer cooking: if you’re going to do hamburgers at home, you might as well do them right. Don’t settle for a slab of (even really good) ground meat on a store-bought sponge-like bun. So get the grill fired up (even if it’s a George Foreman) and make a burger that’s worth it.
First, use gloves and just dig into the meat. Forget being delicate and trying to mix things with a spoon. Throw it in a bowl and squish it up like you were a kid playing with clay.
Second, step away from the bbq sauce! It’s perfectly fine to slather your burger in the stuff, but don’t mix it directly in with the raw meat - the moisture and sugar content will char your burger long before it’s truly tasty.
Third, cook it to perfection - whatever you consider “perfection” to be. Medium-well (160 degrees internal temperature) is a good starting place. Stick a meat thermometer in the center of the burger and give it a minute or so to register.
Fourth, Experiment! It’s a burger for gosh sakes - so take what you love and give it a try. If it doesn’t work, you haven’t wasted all that much.
Fifth, don’t be afraid of a little fat. Sure, the 97/3 meat (that’s 97% “meat” and 3% fat) in your grocer’s meat case seems tempting - only 3% fat? In hamburger? Don’t be so quick to say “sign me up”. That is because the fat in meat is what actually gives it flavor. Without some fat, the meat becomes dry, tough, and cardboard-like. Most of the flavoring happens as the fat is cooking OUT of the meat anyway, so as long as you don’t save the drippings of the ground beef and pour them all over your potatoes, you’ll be fine. Go for 90/10 or 85/15 - the burgers will cook down a bit smaller, but it’ll be worth it.
So what to mix in? If you’re mixing in cheese, use a dry cheese like grated Parmesan (save the cheddar for a burger-topper). Just about any spice or seasoning that you wouldn’t find in a cookie is worth a try (forget the nutmeg - try basil.) Go light on the salt and let the other flavors come through. Small amounts of liquid are fine, just don’t use more than 3 Tablespoons per 1/2 pound of beef. And try out veggies! Chopped onions are a classic, but give green onions, or chopped garlic, a chance!
My personal favorites on seasoning combinations (all using about 1 pound of ground round):
1/2 cup Parmesan cheese
several good sprinkles of:
Basil
Thyme
Oregano
Garlic powder
Pepper
and the lightest touch of salt.
Or:
1/4 cup soy sauce (usually I go for low-sodium)
Rosemary
Chopped onions
Chopped garlic
Ground white pepper
Of course, a well-prepared bun is just as important when you’re talking shop of a good burger. Get a bakery bun, or make a pan of rolls. Then slice them in half, spread some melted butter on the top, and set them under a broiler for a few minutes, until they’re turning golden brown. Or, if you’re on the grill, just invert them over the heat. Either way, a well-toasted bun is the best way to top your masterpiece.
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June 13th, 2008 at 10:49 am
[…] Passion and Fascination with and about Food - Ask the Foodie, Recipes, Make Five, and More Make Five « Make It : Homemade Burgers Done Right […]
November 24th, 2008 at 11:04 am
[…] Hamburgers are one of my homemade perennial favorites. Of course, the clearance meat section is also one of my favorites. (Don’t laugh. Many major grocery stores put out their meat that has a use-or-freeze date that’s close for up to 60% off. My freezer is full of clearance meat.) Usually, though, classics like hamburger are rarely in the clearance section. More often than not, I end up with choices like ground turkey, ground chicken, and ground bison meat. […]
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