Serious Eats: Recipes
Dave C.'s 'No Fail' Burgers
I love getting emails like these. A Hamburger Today reader Dave C. just pinged me with his "Burgers Never Fail" recipe. I generally advocate against mix-ins, but I don't like to follow dogma off a bridge. And I'm intrigued by the Yoshida's sauce in it. Perfect for the weekend. After the jump, severe burgerage.
Dave C.'s 'No Fail' Burgers
I have been doing these forever and everyone thinks they're great. It's so simple even I can do it. But your meat—it needs to be something with a mid-range fat content, not the extra-lean stuff. You want fat in it—just like the marble'n in a steak makes for better flavor. Besides, most of the fat renders away and burns up during grilling; having enough in the burger to begin with means you don't end up with a dry burger.
I put the meat into a bowl. Add to that a finely chopped whole sweet onion, then one egg, some finely chopped celery, if you like. Next, I pour in some Mr. Yoshida's sauce and mix by hand.
Form some good-sized patties onto waxed paper. Fire up grill. Hot, preferably charcoal. Cook to desired doneness.
Top with pepperjack cheese. Dress accordingly on a good-quality onion bun with any condiments that suit your fancy.
A cold beer, a little coleslaw—and, oh, baby!