I love a good burger. I would marry one.
1. 70/30 if you want the juices a-really flowin (80/20 if the wife is around).
2. Cheaper meat needs more love (i.e. If you're making a brisket or chorizo burger etc...ignore this) but mix in some flavor. Some BBQ sauce (1/4 cup per pound) not only flavors the meat, but aids in caramelization. This will also loosen the meat up, so use an egg per pound and a small amount of panko (it also absorbs moisture, so don't overdo it or you'll just have a meatloaf burger).
3. As previously stated - indent (more than you think, it'll ball up if you don't) sear HOT and move over.
4. Fold all four corners of your cheese inward (the burger is round, why use square cheese? More for you!) Cheese those bad boys, close the lid and get your bottom buns ready (see next step about buns).
4. Bun prep (I prefer a good brioche), after your patties are made (make them, then back in the fridge, not room temp like steak) and while the grill is heating up, melt some butter and brush the inside of each bun and bring them out with the patties. When you cheese up the burgers, toss them on to toast them. You can actually hear the butter sizzle. Also, give each bun a press (the edges keep the middle off the grate, and we want some grill marks, dammit!).
5. Prep all cold toppings in advance, the last thing you want to be doing is slicing a nice big red onion while you're staring at your lovely burger, you'll cut yourself!
6. Pre-cook your bacon and keep it crispy and ready and put it on right before the cheese. Let the cheese melt over it and form mini-mountain range of gooey love, while also holding the bacon in place!
Some fun variations-
Taco burger. Mix in Mexican seasonings, top with Monterey Jack and guac, yum!
Worchestichire (I guessed on spelling, and I ain't fixing it!) is your friend with simple burger. Brings out a richness. It also makes turkey burgers taste more "beefy."
Turkey burgers are dry, right? That's because they're lean, so that is almost a plus because you get to pick your fat! I make a Mediterranean turkey burger - saute spinach and garlic in more olive oil than normal, mix that in the mean with some feta. Wow, it's good.
Finally, and most importantly - always use a Weber. The ritual, the smell, the friends and family that gather around as you get to be a mad scientist on that bad boy, it's all love. I believe Weber's were made round because they bring people together. And always make a couple of extra.
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