The Ultimate Burger Recipe
User Reviews
5
The Ultimate Burger Recipe
Description
This burger recipe starts with selecting quality ground chuck having an 80% lean to 20% fat ratio, which balances juiciness and flavor. The beef is handled gently when forming patties to avoid compressing the meat too tightly, enabling a tender finish. Grilling over a hot grill creates a seared crust for texture and taste. Cooking time varies by preferred doneness, so attention to internal temperature or firmness by touch is recommended.
The burger is traditionally served on a hamburger bun and may be customized with cheese (cheddar or American), lettuce, tomato, red onion, pickles, roasted jalapenos, bacon, avocado, and condiments such as mustard, mayonnaise, and ketchup. The combination of fresh toppings and smoky bacon complements the rich beef flavor.
The recipe advises against overhandling, suggests sourcing freshly ground chuck from a butcher instead of prepackaged beef, and emphasizes heating the grill very hot for a quality sear. These guidelines contribute to a textured, juicy burger that forms a satisfying meal centerpiece.
Ingredients
- ground beef 80/20
- salt (or Lawry's seasoned salt)
- black pepper
Toppings:
- Hamburger Bun
- cheese (Cheddar or American)
- lettuce
- tomato
- red onion
- pickles
- jalapeno pepper roasted
- Bacon
- avocado
- ketchup
- mustard
- mayonnaise
Instructions
- It all starts with the beef. You want to choose the right type of beef to make the perfect burger. My suggestion is to go 80/20 which means 80% lean and 20% fat. This is a nice ratio to ensure you end up with a juicy burger. If you go to 93% lean and 7% fat, you will end up with a drier burger. I also suggest going to the butcher counter and ordering the beef from there instead of the ground beef in the tight shrink-wrapped packaging. I prefer to ask for ground chuck that is 80/20. HEAT UP the GRILL until it is HOT. You want the grill to be hot to maximize the crust formation on the burger and to brown the exterior. But how do you know when the burger is done? Well it depends on how you like your burger cooked.
- Once you bring the beef home and are ready to fire up the grill and make the burgers, here's a suggestion to make sure your burgers have a perfect texture -- DON'T OVERHANDLE the BEEF. You want to carefully form the patties and don't compress the beef too tight. A looser patty retains juices better which means a juicier burger.
- A Burger isn't meatloaf! There's a difference. Forget the fillers -- the onions, the bread crumbs, the herbs. Keep it simple! You want the beef to be the star ingredient and that means just simple salt and pepper will do the trick.
- Season well but don't salt and pepper the ground beef until the patties are formed. You want that coveted crust on the exterior or the burger and salt helps to create that. Sprinkle the salt on right before putting the beef on the grill.
- HEAT UP the GRILL until it is HOT. You want the grill to be hot to maximize the crust formation on the burger and to brown the exterior. But how do you know when the burger is done? Well it depends on how you like your burger cooked.
- 120 degrees F and below -- RARE (red/raw in the center) 130 degrees F -- MEDIUM-RARE (pink and warm)140 degrees F -- MEDIUM (totally pink, starting to dry out)150 degrees F -- MEDIUM-WELL (grayish pink, much drier)160 degrees F and above -- WELL-DONE (completely gray, very little moisture)
- Place cheese on the burger right before it is done cooking to allow it to slightly melt. Let rest for 5 minutes. Place on a bun and top with your favorite toppings.
User Reviews
Overall Rating
5
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