Cook the Book: Perfect Burger
Independence Day is a day for fireworks and barbecues and, most importantly—in my opinion, at least—burgers. There is no need to tell you that we are big fans of burgers here at Serious Eats; we like them so much that we have an entire blog devoted to them. Burgers are an American staple and it's no coincidence that they are the centerpiece of most Fourth of July get-togethers. Who doesn't love a juicy, perfectly charred burger?
Bobby Flay is a devoted burger lover. Not content with merely eating them, he opened a chain of burger palaces and wrote a book all about burgers and their partners in crime, fries and shakes.
While burger recipes in Bobby Flay's Burgers, Fries & Shakes get pretty crazy, one thing remains the same, and that is the quality and preparation of the burger itself. Flay is a purist, nothing more than ground chuck, preferably Certified Angus, and some salt and pepper. No additional spices, binders, or fillers are added to Flay's perfect burger. When you start adding onions, garlic, eggs, or breadcrumbs, you end up with a miniature meatloaf, not a burger. There are two important steps in making the perfect burger: The first is not over-thinking it, and the second is not overcooking it.
Win 'Bobby Flay's Burgers, Fries & Shakes'
As always with our Cook the Book feature, we have five (5) copies of Bobby Flay's Burgers, Fries & Shakes to give away this week. Enter to win here »
Perfect Burger
- serves 4 -
Adapted from Bobby Flay's Burgers, Fries & Shakes by Bobby Flay.
Ingredients
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired
Procedure
1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep impression in the center with your thumb. Season both sides of each burger with salt and pepper.
2. If using a grill: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.
If using a grill pan: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
If using a saute pan or griddle (preferably cast iron): Heat the oil in the pan or griddle until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side. Flip over the burgers. Cook burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness.
3. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
4. Sandwich the hot burgers between the buns and serve immediately.
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10 Comments:
Hey! I want one of those Bobby Flay books! But, the link to enter the give-away doesn't work!
Just had a great burger today for lunch, and am planning on some for the weekend, too.
TwoBarkingDogs at 2:04PM on 06/30/09
Contest link is down :(
StarvingArtist at 2:14PM on 06/30/09
I wanted to share the best burger-making tip I EVER had from Almighty-Flay (well, not personally):
when creating patties; mould a bit of an indent (a half-way hole) in the centre before grilling. This will allow the moisture and the cooking heat to distribute evenly to avoid the "soft in the centre" dilemma.
Works like a charm unless you're stuffing the patties...makes it a bit difficult.
hungrychristel at 2:46PM on 06/30/09
Sorry guys, correct contest link is up now!
Robyn Lee at 2:49PM on 06/30/09
A Bobby Flay's Burgers, Fries & Shakes by Bobby Flay will make the griller in my family very, very happy! mmmmmm mmmm!
PatDA at 3:32PM on 06/30/09
....that would be my best half!
PatDA at 3:32PM on 06/30/09
Burgers are a true pleasure of summertime but it's important to know how to check for doneness (unless you grind meat at home) so that you can avoid making people sick. So many people insert their instant read thermometers into the top of a burger (or chop or steak for that matter) when the probe should be inserted into the side:
http://danamccauley.wordpress.com/2008/04/16/temperature-check/
DanaMcCauley at 4:06PM on 06/30/09
@hungrychristel, read the recipe: "Form each portion loosely into a 3/4-inch-thick burger and make a deep impression in the center with your thumb."
My mom told me about this trick years and years ago, she said to make them 'corpuscle' shaped.
ratbuddy at 7:30PM on 06/30/09
@ratbuddy - oopsies how embarassing! It's still an awesome trick! Yay MOM!
hungrychristel at 3:11PM on 07/02/09
I Take fresh ground chuck, and pinch off small pieces to make the bottom half of the burger, toss on some sea salt and FGP then flatten out all the little pieces into a burger shape. Them, take about a tablespoon of unsalted butter and divide it up into small 8 pieces and distribute them on top of your half-formed patty. Continue pinching of small pieces of beef and adding them to your burger until it is the size desired.
Your burger should have air, salt, pepper, and butter in all the little crevices and spaces that were formed by piecing it all together. Don't mash it all together(and squeeze out all that air), or else you'll get a moist hockey puck that tastes good. The butter and air pockets will help cook and baste the inside of the burger while it cooks. Dee-lish!
danyola at 6:31PM on 09/03/09