Build A Perfect Burger

Directions:
Gently mix 1 pound ground chuck (20 to 25% fat) and form into four patties.  Make a deep depression in the center of each patty with your thumb.  As the meat cooks the depression will disappear keeping your burger well shaped.

Cooking alternatives:
Heat a large nonstick skillet over medium heat until hot.  Place patties in skillet; cook 12 to 15 minutes to 160oF, turning once.

Place burgers on a preheated grill. Cook over ash-covered coals about 5 minutes per side, or until a meat thermometer inserted into the center of hamburger, not touching any metal, registers 160oF, turning once.  Cook on an indoor grill, following manufacturer’s directions, until the meat reaches an internal temperature of 160oF.
Makes 4 servings.

 

 Tips: 

1. Leaner ground beef will result in dry hamburgers when cooked to 160oF.  If you use leaner meat add a tablespoon of vegetable oil per pound..
2. Handle the meat gently when shaping patties.  Over-mixing results in dense, heavy burgers.
3. Wet hands with a little water to keep the mixture from sticking when you form your patties.
4. Wash hands each time after you handle raw meat.
5. A 4-ounce burger when cooked will give a 3-ounce serving.  Larger burgers will have trouble reaching a safe internal end-point temperature (160oF) before becoming overcooked on the outside.
6. Keep seasonings to a minimum.  Add flavor with toppings.
7. Be sure the pan is hot or grill is hot before adding the meat.  This reduces sticking and helps form a crust.
8. Let the meat cook without pressing.  Applying pressure with a spatula pushes the juice out of the meat and can cause cross contamination.
9. Turn the burgers only once.
10. Take the temperature by inserting the thermometer into the burger from the side.  
11. Put burgers on a clean platter.

Burger Toppers:

1. Blue Moon Burger:  Bleu cheese, sautéed mushrooms, lettuce and tomato served on an onion bun.
2. Bruchetta Burger:  Thickly sliced fresh tomatoes, chopped fresh basil and thick slices of mozzarella on toasted garlic French bread.
3. California Burger:  Grilled onions, sliced avocado and alfalfa sprouts served on walnut bread.
4. Cheeseburger in Paradise:  Melted brick cheese, pineapple slice and shredded coconut.
5. Chicago Burger:  Sweet relish, chopped onion, ketchup, mustard and hot peppers.
6. Chipotle Burger:  Mix 2 tablespoons canned chipotle peppers mashed with a fork into a puree with ½ cup fat free mayonnaise.  Spread on toasted buns and top with burger patty and Cheddar cheese.
7. Cowboy Burger:  Grilled mushrooms, grilled onion, bacon and Monterey Jack cheese.
8. Fajita Beef Burger: Patty mixed with fajita seasoning and wrapped with guacamole, fat free sour cream, shredded lettuce, diced tomato and salsa, served in a flour tortilla.
9. Greek Burger:  Crumbled herbed feta cheese, black olives and onions.
10. Green Chile Ole Burger:  Spread a toasted onion roll with ranch style dressing, top with a burger patty, grilled onions, canned chopped green chilies, and pepper Jack cheese.
11. Hickory Burger:  Cheddar cheese, bacon and hickory barbecue sauce.
12. Island Burger:  Thousand Island dressing, lettuce, tomato and pickle.
13. Pepperoni Pizza Burger:  Pepperoni, mozzarella cheese and pizza sauce.
14. Ranch-hand Burger:  Pinto beans, bacon, chilies and Cheddar cheese on a potato roll.
15. Reuben Burger:  Place burger patty along with sauerkraut and Swiss cheese on marble rye bread that has been spread with Thousand Island dressing.  Butter outside of sandwich and grill in a skillet until bread is toasted and cheese is melted.
16. Stroganoff Burger:  Dressed with fat free sour cream, grilled onion, Swiss cheese, lettuce and tomato, served on a whole wheat bun.
17. Trattoria Burger:  Roasted red bell peppers, pesto, fat free mayonnaise, mozzarella cheese, served on focaccia bread
18. Worcestershire Burger:  Sauté sliced mushrooms and sweet onion in Worcestershire sauce.  Serve burger open faced topped with the mushroom and onion mixture.

 

Print This Page