I have ate plenty of burgers in my existence thus far and when done correctly, one of my fav foods. There are a ton of ways to do a good burger, between stuffings, mix-ins, seasoning, toppings, etc. Great thing, is burgers are pretty easy to make at home and can be found at about any place you dine out at.
I have done much experimenting at home with my burgers. I used to favor mixing in seasoning, sauces, mushrooms, onions and other goodies right in to the burger and I have even made several of my own Juicy Lucy style burgers. Those burgers can all be very good, but over time, with tips from Bobby Flay, I have come full circle on the perfect burger at home.
To me, it starts and end with high quality beef. Skip the low cost stuff that comes in a tube, head to the butcher's counter and get something with a little more flavor when you are making burgers. Save the cheap stuff for spaghetti,hamburger helper & chili...
Fortunately, we got a nice in and we buy directly from the farm. Our beef is pretty close to 85/15. I make my patties around 1/3 to 1/2 pound, round and flat enough to fit a normal size bun but thick enough to sear a good crust and leave the inside a juicy medium. Once patties are formed, give them a heavy douse of kosher salt, crushed black pepper and a little Montreal Burger seasoning.
Get your grill or flat skillet smoking hot and let them hit the steel. Give them a good crust on each side and leave the middle a succulent medium. I actually rarely add cheese at home any more, usually a little mustard, a fresh slice of tomato, maybe some fresh onions or lettuce and if around, a little avocado. A bun should hold up, but not over power, lightly toasting your bun in oven or grill add a nice texture and readys them to absorb the burger juices.
Too much other stuff just masks the great flavor of the beef, if you love a good burger, try stripping it down and enjoying it naked!
On a recent trip to Brainerd, MN took the family to Grizzly's Wood Fire Grill along with some friends. They had chicken and beef going on a rotisserie that looked pretty good, but for some reason my mind was on a burger. Feeling pretty hungry and needing some fuel to chase my kids around the water park, I landed on the Kodiak Burger. On looks it scored as easy 4, but taste did not match up with how it looked. See description from menu below, sounds good, right?
I guess the fixings on the burger were actually pretty good, but the burger itself was so dry and flavorless, nothing was going to overcome that. It obviously was a premade frozen burger from some food service distributor and I am pretty sure it was pre-cooked and just reheated. I honestly have not had a burger this bad in quite some time. Definitely could not score my burger any higher then a one.
I have ate plenty of burgers in my existence thus far and when done correctly, one of my fav foods. There are a ton of ways to do a good burger, between stuffings, mix-ins, seasoning, toppings, etc. Great thing, is burgers are pretty easy to make at home and can be found at about any place you dine out at.
Fortunately, we got a nice in and we buy directly from the farm. Our beef is pretty close to 85/15. I make my patties around 1/3 to 1/2 pound, round and flat enough to fit a normal size bun but thick enough to sear a good crust and leave the inside a juicy medium. Once patties are formed, give them a heavy douse of kosher salt, crushed black pepper and a little Montreal Burger seasoning.
This is my first post in a blog I have had in my head for quite some time. For my hobby and my work, I get to travel quite a bit and I am a guy that enjoys good solid food. So I will be logging my experiences of dining out good and bad as much as possible.
