Burgers. Beer. No Brownies, though. Hmmm. I know, Bed! Bed works, to keep my alliterative barbecue triumvirate in power... I won't be in bed while I consume burgers or beer, but soon thereafter, so I say it counts. Burgers. Beer. Bed. Have a good night yourself. (I'm rushing, back out onto the deck for yet another marvelous, golden evening.)
Oh. My. God. The burgers. Just unbelievably decadent and delicious. I added a bit of Swiss and sauteed mushrooms to mine, which made it amazing, but the test of a truly good burger is that it's good buck naked. This one would have been so. (Tips for a perfect burger in comments, below.)
posted by Stephanie @ 6:06 PM
2 Comments:
Perfect Burgers
Four keys to a perfect burger:
1. Buy prime grade ground beef from the butcher, if you can. It’s not expensive, by a long shot, and a buck or two more per pound is so worth it. A 50-50 mix of prime 92% lean and 80% lean gives you juicy, but not greasy, burgers.
2. Handle the burger very gently, in mixing, and in forming patties. If you pack the burgers as you make them, they’ll be mealy and tough.
3. Add 1 tsp. salt per lb. of meat, and mix it in (gently!), it adds tons of flavor throughout the burger, not just on the outside. Mmmmm…
4. And a tip I picked up from Cooks’ Illustrated – when forming the burgers, make the middle of the burger a bit thinner, since the meat proteins seize as they cook, and make the burger annoyingly thicker in the middle. By starting out with the middle a bit thinner, you end up with an evenly flat – and evenly cooked - burger.
That is such a cool tip about making the burger thinner in the middle! Never knew that!!!
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