Wednesday, August 4, 2010
When Bobby Flay talks Burgers, we listen. We do as he says. And we throw out our idea of what a good homemade burger patty should be. What I am talking about is all that extra stuff we mix and over mix into our ground chuck to"hold everything together and build flavour". Things like eggs, breadcrumbs and onions. Forget them, leave them behind. It's about to get much simpler. And oh so much tastier.
Since burgers a la Bobby is a super fast operation, you'll want to heat the BBQ to high before getting to the meat so it's good and ready when you are.
If your ground beef is packaged like mine, it will look a little like a flat, rectangle brick. Using a knife, cut/divide this meat into four even portions, right there, in the package (after removing any wrapping, of course). Gently shape each portion into a 3/4 inch thick patty. Do not overwork the meat, don't squeeze it, don't compress more than you need to. Nobody likes a dry burger. Now make an impression in the middle of each patty. This prevents it from puffing up and looking more like a flying saucer than a burger.
The patties are just about done - a little seasoning of coarse kosher salt and freshly ground black pepper on all sides, plus a little swipe of grape seed oil over everything, and we are ready for the BBQ.
Gently place the patties onto the grill, cook for about 5 minutes on each side for well done. Flip once only half way through, and never ever press down on them. Nobody likes a dry burger. At roughly minute number 9, place cheese of your choice on the patties, and close the BBQ for just a quick minute to melt it. I like to toast the buns at the same time I am melting cheese. After about a minute, remove the buns, place your patties on the bun bottoms and slather with toppings. This is where you want to build flavour. Think outside the patty, not in.
For this Cheyenne Burger I used Old Cheddar, Barbecue sauce, French Fried Onions and fresh chopped Parsley.
Now that's what I call a good burger.
By the way, I've made a rather interesting discovery: Grass-fed organic ground beef hardly shrinks during the cooking process. Meaning you'll have more on your plate, and less in the barbecue drip pan. Besides, it's so much better for you, and the animal.