The perfect burger!
Hi Folks, Paul L here in the kitchen for a change. I don’t know about you, but I’m ready for the weekend. And weekend means grilling!
As I was making dinner not too long ago, which consisted of grass-fed burgers and sweet potato fries, I thought this might fun to share. See, I LOVE a good burger. And making burgers, as my Dad taught me, is both a work of art and a labor of love. Which is why you’ll never see pre-formed patties on my grill! No, a burger is something special. It has to be formed by hand!
Go light your grill now so it’s nice and hot by the time the burgers are ready for cooking. I like to turn the gas on high for about 5 minutes, then turn it down to low just before putting the burgers on. (I know, charcoal is better, and wood ideal, but I’m a busy Dad who never has time for that!)
I take between 2 and 3 pounds of ground beef, preferably grass-fed, but conventional works too (70-80% lean), and put into a mixing bowl. I add 2-3 heaping tablespoons of minced garlic (ideally minced by hand, but the pre-minced garlic from the store saves me time). I include a medium onion (diced), then some Worcestershire sauce (or, as Emeril pronounces it, What’s-this-here Sauce) to taste. Knead that all up nicely so it’s well mixed and evenly distributed throughout the meat.
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Next grab a fist full of meat and mold it nice and evenly into a large meat ball. I like them to be between 5-6oz pre-cooked. Get it good and round and well packed together, then slam it down on a flat surface. I use a glass cutting board. Flatten it out evenly to about 1/2 inch to 1 inch, and use the bottom edges of your hands to scootch the edges in where it splits from pressing. You want a mostly round patty without any major jagged cracks around the edges, but don’t stress over perfection. Just make sure a large chunk isn’t going to break off when handling it.
Once all the patties are laid out and lined up, I like to sprinkle them with a dusting of sea salt then a light coating of garlic powder. Yes, I know I mixed minced garlic into the meat, but trust me on this one! Flip and do the other side. Let the meat rest a bit to absorb the flavoring. The salt will dry out the surface a little and pull the garlic powder in.
By now your grill should be on low and the temperature about 300-350 degrees. Place the burgers on the grill and close the lid. Check back in 5-8 minutes. They’re not fast cooking, that’s why the grill is on low. High heat will ruin them, especially if they’re grass-fed beef. When you start seeing the juices come to the surface, that’s when you want to flip. If you like them rare or medium rare, flip them at the first sign of juice breaking through. If you want them more well done, wait until the juices are pooling up and running off the sides. If you like cheese on your burgers (personally, I don’t, but hey, I’m weird like that!), now is the time to put it on, just after flipping. Close the lid and come back in 3-5 minutes (sooner for rare, later for well done).
And, as Emeril says, BAM! There’s your perfect burger!
