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Elements of a perfect burger

Discussion in 'Anything goes' started by JR, Jul 1, 2009.

  1. JR

    JR Active Member

    We've had dozens of threads on the best burger joints but here's a great article on the art of making the perfect burger at home.

    http://www.nytimes.com/2009/07/01/dining/01burg.html?pagewanted=1

    The starting point is the beef.

    Don't buy that crappy prepackaged ground beef you find in supermarkets and if you do, never buy the lean stuff.

    I like the idea of buying brisket which has about a 70 to 30 meat to fat ratio and having your butcher ground it for you.

    Other great tips include:

    Don't overhandle the patty.

    Cook it like a steak (if you're not grilling it). Get a cast iron pan smoking hot, sear the burger on both sides to get the proper crust and finish it off in a 375 oven.

    A perfect burger is like a roast chicken. It seems easy but there are all sorts of ways you can fuck it up.
     
  2. YankeeFan

    YankeeFan Well-Known Member

    Hey, I posted this first: http://www.sportsjournalists.com/forum/threads/54639/

    But it was buried on page 11, so it's cool.


     
  3. ArnoldBabar

    ArnoldBabar Active Member

    A lesson we all wish we'd learned sooner.
     
  4. [​IMG]

    Get your fucking hands off me, sir.
     
  5. PeteyPirate

    PeteyPirate Guest

    That's a strong debut.
     
  6. slappy4428

    slappy4428 Active Member

    Not many hit one out of the park in the first at-bat.
     
  7. Frank_Ridgeway

    Frank_Ridgeway Well-Known Member

    Yeah, that's the key. I mean, I will use supermarket meat for convenience sake sometimes, but if we're being serious about it, I go to a butcher shop. Some years ago we had a large cookout and a friend who fancies himself as a gourmet (and may be) bit into the burger and said quiety, "This meat is not from the grocery store, is it?" He could tell. I always get ground chuck.

    I have never tried the skillet/oven method because I always use the grill on the patio. I have grilled in snowstorms.

    Using a quality cheese helps.

    Lately, after trying it at Five Guys Burgers and Fries, I have been using fresh jalapeno on the burgers I make at home.
     
  8. Gomer

    Gomer Active Member

    Ditto on the bun. Do not skimp on a crappy, way-too-small hunk of bread. I prefer a kaiser bun, myself.
     
  9. HejiraHenry

    HejiraHenry Well-Known Member

    Some call it a sling bun, I call it a kaiser bun. Uh-huh.
     
  10. JackReacher

    JackReacher Well-Known Member

    NICE!
     
  11. three_bags_full

    three_bags_full Well-Known Member

    That's a couple of pretty good lines on the first page. *tips cap*
     
  12. Webster

    Webster Well-Known Member

    My musts are kosher half-sour pickles, extra sharp cheddar and spicy mustard. I also don't want a very big burger or a very big bun.

    Before we started dieting, Mrs. W used to make this shallot butter to place in the meat which was great. I'd also put a little bit of pancetta on top of the burger.
     
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