Everybody has their go to way to grill up some burgers. For some people that means buying pre-formed burgers and just slapping them on a grill. They are burgers, so they can be decent just about any way you prepare them. I tend to put a little more TLC (Left Eye Lopez is not involved). The first thing is getting good meat. The ground beef I used last night was sirloin that I purchased at a farmer's market. It has way more flavor than the preformed stuff, that doesn't look real. That's key because if you overcook it a little bit then all the flavor is in the grease pan. Good meat, is much more forgiving.
I've got the meat, but it is hardly ready to put on the grill.
Finely chop garlic.
Work the garlic into the hand formed patties without overworking the meat.
Season with salt and pepper.
Rub Worcestershire sauce on the outside.
Throw on the grill.
The extra steps infuse the burger with more flavor and moisture, keeping it savory and avoiding the hockey puck scenario.
Fixings are then important for the perfect burger experience.
Last night I used toasted sourdough.
Spread on horseradish cream sauce.
Topped the Burger with Swiss.
Add spinach and sauerkraut.
Delicious.
No comments:
Post a Comment