ever since my move from new york, i have not had a decent burger. while living in new york, i could easily satisfy my cravings a skip and a hop away to corner bistro, shake shack or schiller's. it's not the same situation in taipei or frankfurt, and mickey d certainly not a solution. GUY and I talked about our cravings for a classic burger, we even attempted to satisfy that craving in paris, but the experience left us hungrier with an all american classic. today, we finally made our own burgers the simple way as we like it... and it is good really really good.
will we make this again?
yes, yes and YES!
what would GUY do different next time?
make an extra burger cuz it was so good...
what did we serve the burger with?
fritz kola and fritz limo. the bio bio version of coke from hamburg. amazing good!
GAL: this burger has satisfied my carving for a burger. i feel content and happy now...
GUY: enchanting experience. the bio bio beef is amazing. fully satisfied with the burger... as i imagined it to be which does not come alone very often as a reality.
don't over process the meat... don't pack it too tightly when making the patties, this will make the burger tough.
to ensure a juicy burger please remember to leave a cooking burger alone, DO NOT press or poke the burger during cooking. use good meat, if the meat is good it is a good start. don't skip the bun butter toasting, it is a really good technique i got from shopsin's book. to prevent splattering, the mesh strainer works well.
i am a big nerd... i did a bit of reading about burgers and here are what i find GOOD READ ...
The best burgers start with high-fat chopped meat. If you like a burger with a seared crust that gives way to a moist, juicy inside, you will have to start with ground chuck that is at least 20 percent fat, preferably 25 or 30 percent. I understand that some people want to reduce the amount of fat they intake, and because of the way I look, you probably won't believe me when I tell you that the extra fat in the meat is burned off in the high-heat cooking process,but it is. Whether you believe me or not, the fact is that if you don't start with the right meat, you can ignore anything else I tell you when it comes to cooking burgers, because no matter what else you do to them, you will never get anything but a dry, flavorless burger. Most supermarket chuck contains 10 or 15 percent fat, so you will probably have to ask your butcher to grind the meat for you. This is one of the side perks to using this kind of meat: You know it is ground fresh.
For hambergurs I rely on a meat thermometer to tell me how the meat is cooked inside. After 5 minutes I prob the burger right in the center, and I have a list of temperatures taped above my grill:
120F - 125F for rare
130F - 135F for medium- rare
140F - 145F for medium
150F - 155 F for medium-well
from NY times
from the paupered chef
from Hamburger America
makes 4 small burgers or 2 regular
300g ground bio bio grass-fed beef
freshly ground salt and pepper
4 slices or 1 cup shredded sharp cheddar cheese
2 or 4 hamburger buns
butter for the buns
condiments/ the usual suspect...
lettuce, tomato slices, red onion slices, ketchup, mayo, mustard and pickles
coke or lemonade
divide the meat into 4 equal chunks (we made small burgers) or 2 equal chunks for regular size burgers.
pat each chunk into a thick flat patty about the same size as the bun. sprinkle salt and pepper over the patties.
heat a cast-iron pan until searing hot with a little bit of oil just to lightly coat the pan. place the patties in the pan and cook for 5 - 6 minutes total flipping the burger once halfway through cooking. place the cheese on the burger just after turning the patties. to ensure a juicy burger please remember to leave a cooking burger alone, DO NOT press or poke the burger during cooking.
while the burgers are cooking, melt some butter in a nonstick pan and place the buns inner sides to the pan and lightly toast them until nice and golden.
when the burgers are done, remove them from heat and assemble the burgers with condiments of your liking.
this post is dedicated to moGee, my ny burger buddy...