BEST BURGER RECIPE

The jury is out on whether or not to add anything to hamburger meat before cooking. Purists say no. But a new trend has developed where restaurants are serving medium to medium-well done burgers in their establishments. If you are going to cook to those temperatures, then a little added spice couldn’t hurt make the burger be its best.

This recipe feeds six hungry paniolos and takes only about a half of an hour to make.

Here are a simple and a more complicated way to enhance the flavor of a thoroughly cooked hamburger patty.

INGREDIENTS

2 lbs Wailua Meat Company Hamburger
6 Hamburger Rolls
Condiments per your fancy

 

Simple Burger ingredients

  • 1 pat of butter per burger
  • 1 cup of shredded cheese of your choice

Fancy Burger ingredients

  • 2 eggs
  • 1 tablespoon mustard (regular or Dijon)
  • 1 teaspoon Worcestershire sauce
  • 1 tiny onion, chopped into tiny pieces
  • 1 clove of minced garlic

DIRECTIONS

  1. Oil, then preheat grill.
  2. FOR SIMPLE: When forming patties, add a pat of butter in the center of the patty or grated cheese mixed into the ground beef for a cheeseburger.
  3. FOR FANCY: Whisk all of the ingredients in a large bowl, crumble in hamburger meat and mix with hands.
  4. Shape the burgers about ¾ inch thick. Make a shallow dent in the middle of each burger to prevent swelling while grilling.
  5. Just before tossing them on the grill, add generous salt & pepper.
  6. Sear burgers on hot part of the grill then move to medium heat to cook.
  7. Grill burgers, over medium heat for about 6-8 minutes on each side or until meat reaches desired temperature. Hint: When the juices begin to come out of the top of the burger, it’s medium. When the juices that have came out cook and look clear not red, it’s medium-well.
  8. While the burgers rest, lightly grill the rolls until they are warm and crusty.
  9. Serve with your favorites sides and toppings.

HINTS

To make patties, use cold meat and get your hands cold and wet by running them under cold water.
Handle the meat as little as possible – the more you mix it, the tougher it becomes.
Don’t use frozen hamburger meat, as the moisture evaporates during defrost.
Do not prod, poke, squish, smash or otherwise mess with a burger while it grills.

 

 

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