Yes, we have talked about this before. We've written about making perfectly juicy burgers and how to build one (complete with diagram). But this weekend being a burger-noshing holiday, we thought more tips couldn't hurt. The Times interviewed 30 chefs to find out what makes a good burger, and they've got some advice...
There are tips about grinding your own meat—or at least buying meat with enough fat in it (most chefs said 30 percent fat is good). Chef Michael David, whose Comme Ça burger recipe is included, sears his burgers to get a good crust, then finishes them in an oven so that they're evenly pink on the inside. There's a tip about using a toaster oven for this step.
There are also recipes for fixin's: Tarragon Cucumber Pickles and Tomato-Onion Compote.
• Read the article: The Perfect Burger and All Its Parts, from The New York Times
We know many of you will be grilling burgers this weekend. What are your tried-and-true techniques? Anything new you'll be experimenting with?
Related: Best Burger Toppings
(Image: Flickr member wEnDaLicious, licensed for use under Creative Commons)
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A burger with a fried egg on top. I know it's not the healthiest burger in the world, but it is so good!!
For Frying Pan Burgers: Retain moisture by adding oats and breadcrumbs seasoning of choice (is this burger blasphemy? Sorry.)
My own bit of burger advice concerns the buns. In my family, the buns MUST be buttered (yes butter), and must be toasted and served hot. I use a very heavy vintage Guardian Ware griddle, which I heat for a long time over medium-low heat.
Do not toast the bun halves side by side, but back to back and put the bottom of the bun down first. This heats up the moisture in the buns and softens the thicker top half of the bun. When the bottom is toasted, flip the buns over and now the top bun will lie flat against the griddle and toast flat instead cupping.
Texans generally consider ketchup on a hamburger anathema---the advent of chain ketchupy-hamburger restaurants being a Northern concept. The most famous hamburger restaurant in Texas, What-A-Burger, will of course put ketchup on a burger, but you have to ask for it.
my favorite lately has been to eat my burgers topped with a simple jam made with onions and balsamic vinegar. OMG, so good! Until I fell in love with this jam, I wouldn't even consider a cheeseless burger.
I blogged about the jam recipe here:
http://healthy-delicious.com/2009/06/onion-jam/
A little roquefort or stilton in the center of the burger is wonderful too.
We had home made burgers for dinner on Tuesday and we're having them again tonight (Thursday). It's just what happens when you've got all the ingredients and they don't really last more than a few days. Also, our buns come in packs of 6! Yes! 6!
On Tuesday we had pork patties. I like to put plenty of spices and herbs in them and we added pineapple, chedder cheese, egg, salad, pickles, tomato sauce, mustard and mayo.
Tonight it will be almost the same but with homemade beef patties instead and no egg.
We normally have onion, but we are out of onion today.