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Grilling Basics: Building a Better Burger
Posted By Matt Moore On June 22, 2011 @ 1:03 pm In Cooking,Food & Drink,Travel & Leisure | 94 Comments
Armed with a spatula in one hand and a cold beer in the other, there’s no better way to celebrate summer than by hosting a cookout with friends. Whether on a beach in sunny California or at a backyard BBQ in North Carolina, I love entertaining around a fully loaded grill. There’s just something primal and manly about watching raw meat roasting over an open flame.
Of course, a cookout is never truly a cookout without our beloved hamburger. Yet, for all of its simplicity, it’s one of those food items that can often fall flat. You know what I’m talking about: From the burgers that resemble hockey pucks, to those that taste like lighter fluid, to the balls of meat that have you two bites into the bun thinking: “Where’s the beef ?”
Since we’ve been spending the past few months covering kitchen fundamentals, and with the Fourth of July approaching, I figured it was a good time to provide my best tips and techniques for building a better burger. Of course, I realize this is a touchy subject. Giving an end-all-be-all recipe for a grilled hamburger is akin to telling a Southerner how to BBQ or a Midwesterner how to prepare Brats.
In other words, I’m approaching this subject with humility.
Now that I’ve made my point, please immediately refrain from the following at your next cookout: using frozen patties, adding in filler ingredients, flipping your burgers more than once, and pressing down on your burgers with a spatula while cooking. Whew, I think I got most of it out there. We’ll touch on these points again below, just to make sure.
Moving on…what makes a great burger? I’m glad you asked. Since we men love seeing things clearly, I’ve outlined some of the key bullet points that will make you the king of your next summer cookout.
This is where you can let your personality shine. Condiments and accessories turn a quality grilled burger into your own piece of art. I’ve suggested some of my favorite items below:
Bun – Slice in half and lightly butter and toast on the grill before serving.
Cheese – American, Cheddar, Blue, Feta, Provolone, Jack, Swiss, Muenster
Greens – Lettuce, Watercress, Arugula
Onions – Red, Yellow, Sweet, Caramelized, Fried
Pickled – Pickles, Jalapenos, Peppers
Tomatoes – Vine ripened, Sundried
Condiments – Mustard, Ketchup, Mayo, Pesto, Thousand Island, BBQ Sauce, Guacamole, Tapenade
Accessories – Bacon, Fried Egg, Peanut Butter, Mushrooms, Avocado, Slaw, Fresh Herbs
I for one enjoy keeping things simple. Here’s my recipe for a classic burger:
1.5 lb 80/20 Ground Chuck
Fresh Cracked Pepper
4 French Hamburger Buns, sliced
Dill Pickle Chips
Preheat a grill over medium high heat. Divide ground chuck into 4 patties, using your thumb to create a small well in the center of each patty. Liberally season the patties on both sides with kosher salt and fresh cracked pepper. Lightly butter the cut side of each bun, and add to the grill for 60 – 90 seconds, or until just toasted and browned. Add hamburger patties over direct heat and grill covered for 3 minutes on each side for medium rare plus. Remove from grill (or top with cheese to melt) and rest 3 – 4 minutes before serving. Top with your choice of ingredients and serve.
So that’s my go-to recipe. But I really want this post to be a jumping off point for some great discussion in the comments. What are your tips for creating a great burger? What combinations of toppings and condiments do you prefer? Let’s talk burgers!
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URL to article: http://www.artofmanliness.com/2011/06/22/grilling-basics-building-a-better-burger/
URLs in this post:
 Where’s the beef: http://www.youtube.com/watch?v=Ug75diEyiA0
 minimalist: http://www.artofmanliness.com../../../../../2011/05/25/1-pot-1-pan-5-ingredients-5-minimalist-meals/
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