Did burgers today with my daughter. The hamburger is one of those things that I’ve cooked so much that it’s almost robotic for me. You know how you can do the same thing so many times that you just don’t thing about it anymore? That’s the hamburger for me; so, it was interesting getting questions on it.
I figured I would take the chance to put some of the answers here, for the benefit of those that don’t cook often.
What meat makes the best burger? Like all food that lies in personal taste. I like mixing in chorizo with lean beef or sirloin. The chorizo will give it the fat content it needs, and there’s no need to add much in terms of spice. These burgers though, were just the classic 80/20 chuck. Most chefs and burger aficionados will say that is the burger meat of choice.
What do you season with? I use my basic Salt, Pepper, garlic blend(spg) only. This is one of the few times I firmly believe that less spice is more. I want the flavor of the burger to shine, not any other fancy seasoning. A good coating of SPG on all sides, about 10-20 minutes before you cook it, will amplify the flavors.
Why is the meat just sitting on the counter?
You let the meat sit out for a while; because you want it to get to room temperature. That is the best way to get an even seer and have the inside cook also. If you put cold meat on a hot grill or hot pans the inside will still be cool when the outside looks like a hockey puck.
Why are we buttering the bun?
I always butter and toast my buns so that the burger bun will keep its sturdiness and not fall apart when the juices soak through.
Why is the pan so hot before you put the burger in?
You want to hear that sizzle when your meat hits the pan. You want a hot skillet or grill before the meat goes in. That way you get a good crust and sear. That crust will lock in the juices.
Stop playing with your meat!
The quickest way to ruin a burger and all that work you put in cooking is to play with your meat. Put it on the cooking surface and don’t mess with it. You should only flip your meat once during the cooking process. If you want to avoid the meat “bubbling” on the middle, depress your thumb in the center of the patty before you season and cook.
What kind of topping do you like? This is another issue that is totally based on person and taste. Many times I like mine with an over easy egg on top; or, jalapeños, or both .
Why do like burgers so much? I honestly don’t know. My favorite part of them now, is that it’s a great thing to cook and teach the kids. I’ll still do most of the cutting for the toppings and what not, but they can handle everything else. They get the sense of accomplishment and see the happy faces of their family eating their creation. So when you’re doing your groceries for the next week, keep that in mind and pick up some burger fixings so you can cook with your kids.