Work In Progress: The Perfect Hamburger
Apr. 29, 2012 12:06 pm
Updated: May 2, 2012 2:37 pm
Who isn't looking for a really good burger? Last night I decided to to do some digging around and came across an Alton Brown recipe for
"The Burger of The Gods". This isn't so much about what toppings to put on a burger, but such a simple, easy to make ground beef that really made my day.
This was my first attempt at grinding any sort of meat, and since I don't have a meat grinder, I just followed the instructions on using the food processor, the consistency of the raw meat was perfect, they held their shape nicely, and that sweet tasty
fresh beef aroma was in the air.
Next it was time to cook this burger up. Grilling would have been preferred, but with the baseball sized hail and the tornado sirens going off, I decided it was a wiser choice to stay inside and break out the grill pan (insert comments about how I should
have been in the basement here). Of the 4 burgers I made (one at a time so I could do any needed adjustments), the first one turned out decent, I was going for medium rare, but the bottom side charred well before the center started warming -- I believe the
problem with this one was simply the amount of time I let (or didn't let) the pan pre-heat, I went with the recommended 2-3 minutes, next time I'm giving it a full 10 minutes. The second burger turned out perfect! No adjustments at all, but the pan was much
hotter. Burgers three and four turned out fantastic, all I did different here was to add some american cheese.
The next time I make this batch of ground beef, I do want to change up a couple things, but before this is done I need to read up on the appropriate ratios of fat to beef in order ensure that everything still works. I am thinking about adding some unsalted
butter for a good fat base and to help sweeten it up a bit ( I have a major sweet tooth ), but I need to be careful not to make the burger so unstable it just falls apart. Other things I'm thinking about, is replacing some or all of the salt with either Soy
sauce or Worcestershire sauce.