It is strange to be progressing a super keen way of grilling burgers when the majority of the country is knee deep inside that white suspended powdery stuff.
I will bet that you, like me, have attended several outside grilling fests that appear to be thin veneers over that historical custom of earning burnt offerings to the gods. How many times, and I am also guilty, too, have I watched a SuperChef plop one of these luscious patties on a flamingly hot grill, then burn those infants black, then flip them over, and having an industrial-sized spatula, squeeze them till they cry out in agony and disgorge their precious fluids down to the fiery pit?
Obviously, those poor defenseless slabs of charcoal-covered hockey pucks need to be slathered with just as much sauce as required to kill the taste of burnt meat.
Then after long sessions of crisping meat, I tried somethings otherwise, and Viola! The Fantastic Burger!
My loved ones and I enjoy these juicy, healthy burgers.
The secret? It consists of 2 ‘clear’ components: Preparing the Meat, and Cooking the Meat.
Now, was not that easy? So, let’s get to the information.
First, Melbourne Animal Removal select the perfect meat. There is an almost infinite range of meat combinations which you can use. Each grilling expert has their own unique secret concoction.
Pick whatever you feel comfortable with.
Personally, I enjoy a subtle mix of 70% ground beef and 30% ground beef. The fat from the pork makes the consequent patty flavorful and succulent. But that is a personal taste.
By the way, should you choose to use one of the lower fat cuts, such as ground turkey, remember that the meat will be very dry if you don’t intentionally add some oil. I suggest adding a teaspoonful of Avocado oil to two lbs of ground turkey. You may find you like a bit more oil. Try it, but do not let those slabs ‘juice out’: nothing worse than a slab of shoe leather between two buns to flip off you, no matter how “healthy” it may appear.
When you create those patties, a small tip: make the patties at 1/2 inch thick, possibly up to 3/4 inch thick, and at least as broad as the bun. With your thumb, make a good-sized dimple at the middle of the patty. They’ll shrink somewhat on cooking, so give your guests exactly what they deserve! And as those patties cook, resist the temptation to crush them down!
Once I make the patties, I dust them with some fantastic garlic salt (I prefer Lawry’s, but you may have another taste), then I dust them with freshly ground black pepper. With a spatula, I gently press on the spices to the meat and let them rest as they come up to room temperature. Never plop a patty straight from the refrigerator on a hot grill The outsides will burn before the interior has had a time to respond. Black, crusty hamburgers with a raw interior aren’t my idea of fun!
As with numerous combinations of meats, you will find an infinite variation of additives which you can increase the ground meat mixtures. You can even produce cheese stuffed patties if your tastes run that way. Pepperoni slices??? Why not!
Grilling! It is convenient, easy to bring to temperature, and simple to stabilize. But that is my own taste. Before getting this three-burner miracle, I have always cooked with charcoal although it took a while to get up and running. I enjoyed working with charcoal, particularly with a large glass of my favourite libation close at hand to pass the time. But once I started using gasoline, I was hooked. No more cluttered lighting sequences, no longer dumping ashes.
I’m going to offer you my solution to cook the fantastic Burger, then I will give you a proposal. However, you’re not required to follow both of them.
The first is that the direct method: “Plop and Flip”.
But there is a secret. I know, each one of us was told, “Clean the grill. Bring grill to fever. And that is just plain wrong. The oil on the hot grates lasts just as long as it requires the volatiles from the oil to boil. Then you are simply left with a sticky mess, the heavy residuals in the oil. I guess that whomever believed this canard was considering how Asian woks acquire a coating of carbon out of their cooking oils.
Consider it: If the first step you do is to completely clean the grates, well, you have just gotten rid of this nascent, forming carbon coating from the last time you used the grill. Now you’ve got bare metal, and you are starting over.
Here is a better way.
Personally, I enjoy Avocado oil.
Brush the top of the patty with oil, and then turn the patty over. Cook until the meat has reached your desired level of doneness. Repeat the “Oil and twist” as desired. Resist the temptation to squash the juices out with that killer spatula.
Toast the bun on the grill as you might desire.
Cheese? You like cheese on you hamburger? Brush a little oil on such patty, flip it over, then put a slab of cheese on your burger. Close the lid and let cook some time as the cheese melts.
Eliminate the hamburger directly to a hamburger bun bottom shell. Do not waste time putting the cheese-laden beans on a serving plate.
I used to enjoy sweet red onions, the Bermuda variety, but my tastes have changed or the blossoms are no longer grown to my liking I find that the red onions sold now have a harsh and bitter flavor. I favor slabs of the Mayan Sweet or Vidalia Sweet onions in my hamburgers.
I slather the top bun with mustard and possibly some sweet pickle relish, and I am ready to go!
Because there are an infinite variation of cooks and grills, so, also, are there an infinite variation of burger condiments which may be applied. For those who is memories harken back a ‘few’ years, Here Is a spread which will bring back memories of yore:
Mix 1/3 cup real mayo with 1 tablespoon of ketchup, then add sweet pickle relish until the flavor is perfect.
An alternate method of cooking that you might find amusing is to inhale the patties on indirect heat until their internal temperature reaches 110°F. Then oil and grill the patties until they are well browned on the surface. This is a version of the “Reverse Sear” technique that I use on beans, makes these burgers really flavorful and succulent and the outer crust does exhibit the yummy and beneficial ramifications of the Maillard Reaction!