Sunny Side Up Eggs Okay For 9 Month Old Baby How to Create The Perfect Burger

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How to Create The Perfect Burger

It’s strange to promote a zealous method of grilling hamburgers when most of the nation is knee-deep in that white frozen powdery stuff. But here in southern New Mexico (just a little outside of Las Cruces, to be exact), sunny days and mild nights make me long for a good old outside grilled burger. Not just any hamburger, but The Perfect Hamburger!

I’ll bet you, like me, have attended many outdoor barbecue parties that seem like thin veneers over that ancient practice of making burnt offerings to the gods. How many times, and I’m guilty too, have I seen a SuperChef plop one of those delicious patties on a flaming hot grill, burn those babies black, then flip them over, and with an industrial-sized spatula, press them down. until they cry out in agony and pour out all their precious fluids down into the pit of fire?

Of course, those poor defenseless slabs of wood-covered pucks require to be smeared with as much sauce as is necessary to kill the taste of burnt meat.

Then after long sessions of crispy meat, I tried something different, and Viola! The Perfect Burger!

My family and I both enjoy these juicy, healthy burgers. We have been known to sell out, even with small groups.

The secret? It consists of two “obvious” ingredients: Preparation of the Meat, and Cooking of the Meat.

Now, wasn’t that easy? As usual, the devil is in the details. So, let’s get down to the details.

First, choose the right meat. There is an almost endless variety of meat combinations you can use. Every grilling expert has their own special secret recipe.

There’s ground beef, ground bison, ground turkey, ground lamb, ground pork, ground chicken, and a whole bunch of ground “other” meat. Choose who you feel comfortable with.

Personally, I like a subtle blend of 70% ground beef and 30% ground pork. I use 90/10 ground beef, and lean ground pork. The fat in the pork makes the resulting patty delicious and juicy. I just like the taste of surlonge! But that’s personal preference.

Also, if you decide to use one of the lower fat cuts, such as ground turkey, be aware that the meat will be very dry unless you deliberately add a little oil. I recommend adding a teaspoon of Avocado oil to 2 pounds of ground turkey. You may find that you like a little more oil. Try it, but don’t let those slabs “suck out”: nothing worse than a slab of shoe leather between two buns to turn you off, no matter how “healthy” it seems.

When you make those patties, a little tip: make the patties at least 1/2 inch thick, maybe up to 3/4 inch thick, and at least as wide as the bun. With your thumb, make a good-sized indentation in the center of the patty. They will shrink a bit while cooking, so give your guests what they deserve! And while those patties are cooking, resist the urge to crush them!

After I make the patties, I liberally dust them with good garlic salt (I prefer Lawry’s, but you may have a different preference), then I dust them with freshly ground black pepper. Using a spatula, I gently press the spices into the meat and then let them rest while they come to room temperature. Never place a patty directly from the refrigerator onto a hot grill. The outsides will burn before the inside has had time to react. Black, crusty burgers with a raw interior are not my idea of ​​fun!

As with various combinations of meats, there is an endless variety of additives that you can add to the ground meat mixtures. Breadcrumbs, eggs, pickles, olives, capers, all kinds of spices, you name it. Experiment to your heart’s desire. You can even create cheese filled patties if your tastes run that way. Pepperoni slices??? Why not!

Grilling! I use a gas grill. It is convenient, easy to bring to temperature, and easy to stabilize. But that is my own preference. Before getting this three burner wonder, I always cooked with charcoal although it took a while to get going. I loved working with charcoal, especially with a big glass of my favorite libation nearby to pass the time. But when I started using gas, I was hooked. No more messy lighting sequences, no more throwing away ash.

I’ll give you my way of cooking the Perfect Hamburger, then I’ll give you a hint. However, you don’t have to follow any of them.

The first is the direct method: “Plop and Flip”.

But there is a secret. Always oil your meat, not the grill. I know, every one of us has been told, “Clean the grill. Oil the grill. Bring grill to temperature. Sear the meat.” And that is simply wrong. The oil on the hot grills only lasts as long as it takes for the volatiles in the oil to drain away. Then you’re left with just a sticky mess, the heavy residue of the oil. I guess whoever came up with this canard was thinking about how Asian woks get a layer of carbon from their cooking oils.

Think about it: If the first step you take is to thoroughly clean the grills, well, you’ve just removed that nascent, forming carbon layer from the last time you used the grill. Now you have bare metal, and you start over.

Here’s a better way. This one works:

Brush the hamburger patty with high smoke point oil. Avocado Oil (520°F), Refined Safflower Oil (510°F), Soybean Oil (495°F), Canola Oil (470°F), Extra Heavy Olive Oil (468°F) are just a few. Experiment to see which one you prefer. Personally, I like Avocado oil.

Place the patty, oil side down, on the preheated grills and cook until the meat is just browned. Brush the top of the patty with oil, and flip the patty over. Cook until the meat has reached your desired degree of doneness. Repeat the “Oil and Flip” as desired. Resist the urge to squeeze out the juices with that deadly spatula.

Toast the bun on the grill to your liking.

Cheese? Do you like cheese on your burger? Brush some oil on that patty, flip it over, then put a slab of cheese on top of your burger. Close the lid and let cook while the cheese melts.

Remove the hamburger directly to burger bun bottom crust. Don’t waste time putting the cheese-laden burger on a serving plate.

I used to enjoy sweet red onions, the Bermuda variety, but either my tastes have changed or the onions are no longer grown to my liking: I find the red onions sold today have a harsh and bitter taste. I prefer slabs of the Maya Sweet or Vidalia Sweet onions on my burgers.

A couple of slices of roma tomatoes, some pickles, and then lettuce. I slather the top bun with mustard and maybe a little sweet pickle, and I’m good!

As there is an endless variety of grills and cooks, so there is also an endless variety of hamburger toppings that can be applied. For those who remember “a few” years ago, here’s a spread that will bring back memories from before:

Mix 1/3 cup of real mayonnaise with 1 tablespoon of ketchup, and then add sweet pickle until the taste is right.

An alternative cooking method that you might find fun is to bake the patties over indirect heat until their internal temperature reaches 110°F. Then oil and grill the patties until they are nicely browned on the outside. This is a variation of the “Reverse Sear” technique I use on steaks, makes these burgers really tasty and juicy and the outer crust does show the beneficial and delicious effects of the Maillard Reaction!

Grill On!

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