It's summer and what's the best possible way to celebrate freedom? Beer and burgers of course! Gather a bunch of friends and family and take out your grill if you haven't in a long time, and start flipping those juicy patties and whet your appetite. Follow this recipe and enjoy the best possible burger that you can make within the comfort of your home.
The right meat
Possibly the most important decision that you can make even before you start cooking a burger, you must ensure that you have the right meat for your tastes. You would preferably want to stay away from lean, low-grade beef that is normally used for preground meat. Make sure you have the right fat-to-meat ratio as well and get your butcher to grind a piece of brisket, or even better, grind it yourself.
The right shape
For the perfect burger, a perfectly round shape is necessary for the meat. A light shaped patty will better hold together if it is only refrigerated for about an hour or two before you put it on the grill. You can roll the patty into a ball yourself or use a jar lid to help you. What can also help cook the patty better is if you use your thumb to create a depression in the patty; doing this will help it cook evenly. Before you start to cook, make sure you put the right amount of seasoning based on your taste.
The right amount of heat
Don’t be afraid to cook at high temperatures. Hot, and even very hot is necessary for making sure the meat cooks well. Testing the doneness can be a challenge, and we suggest that you use a small piece of metal wire to help you. Insert the wire into the patty from the side, and if it is barely warm, then it’s rarely done. If the temperature of the wire is like bath water, then it’s medium rare.
The right bun
Buns should be warm and crispy. Not too hot and hard, and not too soft that they break apart when you’re just about to put it in your mouth. It should be the right size too based on the size of the patty that you’re using.
The right fixings
Everything in a burger matters – everything. Be careful while selecting the type and quality of burger fixings you use. You can use sour pickles because that can balance the opposing taste of the bun, mayo and ketchup. For cheese, make sure it melts properly – not too little that it doesn’t spread around, and not too much either so it starts dripping outside the burger. The lettuce should be crisp and the tomatoes should be ripe, and everything you use should be fresh.