Cooking Lesson #219: Making The Best Burger

… from the California Kitchen

credit: amirali mirhashemian

How you doin’? Do you think of yourself as a burger aficionado? If you do, you know the secret of a great burger is the proper ratio of bread to meat. My favorite burger has the perfect balance—having the beef, condiments, and bun in all the right proportions. The people who develop products at McDonald’s, In & Out, Wendy’s know that a perfect burger must be fantastic in all its particulars! And they sell millions of them every day.
 
It starts with a great meat block—usually 80% lean ground beef. The 20% fat makes all the difference in a hot skillet allowing the burger patties to caramelize on the outside and still stay juicy on the inside (as long as you don’t flatten them with a spatula). Then comes the just the right amount of toppings! I like American cheese on my burger because it’s a creamy smooth and meltier than other cheeses. Then what are you going to do for condiments? Ketchup, mustard? Not on my watch! I make a tangy secret burger sauce (recipe below) to keep things moist and flavorful. I top it with a split piece of crisp, salty, smoky bacon. Some people would argue, you need your five-a-day for produce—that’s why I add well-chilled shredded lettuce and a very thin slice of tomato.
 
I like a nice soft bun, not too dense, not too doughy. You just want enough bun to hold everything together, but not so much that it dominates the burger. Likewise, you don’t want to have too much burger that overtakes and sogs out the bun. You want the burger and bun to be at peace with each other.  It should smoosh down a little and meld with the burger, cheese, and toppings, creating the perfect bite and burger.
 
Prep time:  10 minutes
Cook time:  5 minutes
Yield:  4 burgers
 
Ingredients
1 pound ground beef (80/20)
Salt, to taste
Black pepper, to taste
1 tablespoon peanut oil
8 slices cheese of your choice
4 soft burger buns
2 tablespoons butter
2 cups shredded iceberg lettuce
4 slices of tomato
4 slices cooked crisp bacon
Burger sauce (recipe below)
 
Directions

1. Preheat the oven to 350º. Make the burger sauce (recipe below) and set it aside.
2. Divide the ground beef into 8 burgers, roll them into balls, and season them liberally with salt and pepper. Do not overwork the meat or your burgers will be tough.
3. Heat a large cast-iron pan or griddle over medium-high until it’s hot, brush on the peanut oil, and then add the burger balls, pressing them down once with the back of a flat spatula.
4. Cook the burgers until they’re crispy, about 3 minutes, and then flip and cook the second side. Try to resist pressing down on the patties too much.
5. While burgers are cooking, lightly butter the buns and toast them in the oven until warmed through and lightly crispy, about 5 minutes.
6. Place a slice of cheese on each burger, and then stack patties, so you have 4 double-decker burgers. Allow the cheese to melt.
7. To assemble each burger: spread burger sauce on the bottom half of the bun, top with lettuce, burger patties, tomato slice and split a piece of bacon, placing both halves atop the burgers. Spread burger sauce on the top bun, set it on the burger, and you’re ready to go.

 
                                                      Not-So Secret Sauce
 
Ingredients
1-1/4 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons roasted red pepper, rough chopped
2 tablespoons dill relish
6 shakes Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon liquid hickory smoke (Wright’s brand)
2 tablespoons chopped parsley
Salt, to taste
Black pepper, to taste
 
Directions

1. In a food processor, combine all the sauce ingredients and pulse until incorporated but not puréed.
2. Store in an airtight container in the fridge for up to a week.

 
ChefSecret: We’ve made our burgers double-decker because it’s fun, but this recipe works great with a slightly thicker single burger, too.
 
Covid-19 Quip of the Day:  Covid-19 quick and easy self-testing-- I tried this test and it truly works!

• Take a glass and pour a dram or two of your favorite whisky into it; then see if you can smell it. If you can, then you are halfway there.
• Then drink it. If you can taste it then it is reasonable to assume you are currently free of the virus because the loss of the sense of smell and taste are common symptoms.
• I tested myself 7- or 8-times last night and was virus free each and every time, thank goodness.
• I will have to test myself again today because I have developed a throbbing headache which can also be one of the symptoms.
  
• I'll report my results later.

-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Burger #DoubleBurger #Cheeseburger #SecretSauce #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, Inc., 2021

---