This week I figured I would do something a little different here on the blog. Something I've never done before really.
So, let's talk about burgers, shall we?
I have reviewed a lot of burgers here at The Danger Sandwich, and with it being the summer I've talked about them a lot too.
But I've never written about how I actually prefer to make my own on the grill.
I like to start by getting about a pound to a pound and a half of either ground sirloin or ground chuck. These two meats have some definite differences though.
I've been on more of a health kick lately, so I've been reaching for ground sirloin more as the fat content is a lot less. The problem with this can be a less flavorful, less juicy burger compared to the chuck, but does this in no way imply that you will have a tasteless slab of meat. Sirloin is delicious, and so is chuck. It becomes a personal preference, so test both out and decide which you like more.
I'll toss the ground beef into a mixing bowl and grab some seasoning: Kosher Sea Salt (the grains are much bigger than table salt), black pepper, garlic and a dry rub mix like Grill Mates Spicy Montreal Steak Seasoning (totally not being paid to say that).
When the spices are fully mixed into the meat, I'll grab a canister of grated Parmesan cheese and about about a quarter to a half cup of that to meat and ground it in.
Now another option I've done with cheese in the past is making a central pocket of melted cheese. While building your patties, you can make a depression in the center, fill it with your favorite type of cheese (feta for me though it doesn't really melt) and then cover it up with more meat, making for a delicious center. The other option with I also enjoy is using your favorite cheese and mixing it in along with the Parmesan so you have cheese mixed in throughout the burger. Either way has turned out to be excellent, again it's up to you.
Lastly, something I've only done very recently employs my favorite meat of all time: Bacon.
This is something to do for those of you who are looking for a true meat bonanza. Take strips of thick cut bacon and wrap your burger patties in it.
Yes. Do it.
Just make sure that you spray down your grill or pan with a bit more non-stick spray so that the bacon doesn't stick and peel off of your burger. The bacon will help keep some of the fat of the burger from escaping, while also blending its own juices into the burger. It's really an amazing, and decadent addition.
Cook until medium-rare to medium. I prefer a little bit of pink on the inside, but you want to make sure that bacon is a little crisp so it adds some texture to the patty, especially if you've made patties nearly 1/2 pound in size.
And that ladies and gentlemen, is how I make my favorite home made burger patties.
If you try this out, let me know what you think.
But also, how do you make your favorite custom made burger patties.
And you vegetarians/vegans, do you make your own burgers too? If so, how?
Until next week, Readers...
