Best Damn Burgers
If need to you know anything about me, it should be that despite all my exotic meals eaten in far-away places, there’s something about being in the US and sinking into a perfect burger. Now I might claim to be a vegetarian, or only eat fish, or deride the over-consumption of beef and the environmental impact of transporting said beef but put the perfect burger in front of me and I’m likely to toss out all my ethical concerns for a single bite. So, here goes:
Ingredients
- Beef (Chuck steak - 6oz per person). Locally sourced is best.
- Butter
- Salt
- Garlic
- Parsley
- Cheese (I do prefer American for this burger)
- Lettuce
- Tomato
- Pickles
- Ketchup
- Alfalfa Spouts
- Sesame bun
- Corn on the cob
- Mayonnaise and cayenne pepper mixture (make ahead)
- Cotija cheese (finely shredded)
Get out the meat grinder! Yes, to make the best damn burger you need to grind your own. If you insist on buying pre-ground, go with 80/20. Anything leaner will rob you of the flavor and dry out your burger. Get that grinder nice and cold, put it in the freezer over-night. Cube up the beef (1”) and grind it up with some garlic (1 clove chopped) and a pinch of parsley (chopped) tossed in. Form nice 6oz handfuls of beef into patties. Don’t over pack though. Make a small depression in the patty with your thumb and tuck a pat of butter in there, close it back up (and don’t tell anyone).
Next, you’re going to fire up a grill, griddle, or pan. Get it nice and hot. Lay the burgers over the heat and let them sear on each side – sprinkling with kosher salt. You can flip them often so long as you’re careful not to let them break apart.
Because you prepared (remember, mise en prep) you’re already grilling (yes, use a grill) your Jersey grown corn that you bought from the farm market and the potato is cooking nicely. [Corn straight from the farm is always best – in fact, you can pull an ear off a stalk and eat it right there – no cooking needed – trust me on this. I was once schooled by a farmer for making wise-cracks on a hay ride – he stops the tractor, pulls me off the back, and marches me into the corn field where he has me pick and ear and eat it in front of everyone. It’s at this point I tell everyone he’s right and I climb back up on the wagon with my tail between my legs.]
Your tomato is sliced, your cheese is room temperature, and your pickles, sprouts, and ketchup are ready. The bun can go into the pan or on the grill for a moment only as you just want a very, very light toast. Test the burger temp (I always use a thermometer for meat) and add that cheese on top. Wait for it to melt and pull the burger off the heat.
Assemble the best damn burger and plate it. Slather the corn with the mayo and pepper mixture and roll them in the cotija cheese. Grab the baked potato and slice it open, letting the steam escape. Grab the napkins; the corn and the burger are going to create a mess.
