What makes a perfect burger?
Alright, we'll admit that the answer to this is not as cut and dry as we thought. There are a lot of moving parts that go into a burger. Which is kind of odd to think about because, well, it's just a burger.
But have you ever had a burger so perfect that it made time stop, your eyes dialate like they do in the movies, and Saint-Saens' "Symphony No. 3" started playing in your head? It is truly a life changing experience. (If you don't know who Saint-Saens is, check the link at the end of this blog.)
We gave our best 'medium-rare' effort and broke down what makes the perfect burger.
Starting with high quality meat is the most important part of this whole process. Without a good grind, your burger will fall into the unfortunate "Meh, it's alright" category. Make it great people!
The balance between lean to fat is essential to notice. The more fat in your grind means more flavor; but too much fat means your burgers will be too juicy and a tad bit soupy - which is a little gross. 80% lean to 20% is the gold standard - make it more lean if you're #LivingWell, but that's your call.
For the sake of avoiding any inappropriate jokes, we'll be keeping it PG and referring to buns as rolls. Sound good? Alright then:
Having good rolls is another vital piece to the burger puzzle.
The vehicle for your masterpiece should set the tone for the rest of the burger; it is, after all, the first thing people see. Quality onion rolls, kaiser rolls, or pretzel rolls are awesome choices.
If you're using that awesome ground meat that we mentioned above, then you shouldn't have to do much to make your burger full of flavor; that's what good meat does, it's supposed to taste good and be full of flavor. Kosher or sea salt is a good place to start, you want those large salt grains to get into the meat, it'll pay off in the finished product. Add some freshly ground black pepper, maybe some herbs of your choice, and you're good to go!
As much thought that should go into the prep of your burgers, the acutal cooking process is extremely simple. Heat charcoal in a grill until they glow bright orange and ash over - you want this grill really hot to get that nice char. When your coals are good to go, create an indent in the middle of your burger with your thumb and brush patties with a little canola oil. Place on grill and cook for 3 minutes each side, or until lightly charred. Flip over and grill for another 3 minutes. Add a slice of cheese of your choice, the meltier the better. Use a tent of tin foil to cover each burger to help with the cheese melting. As the cheese melts, place sliced 'rolls' onto the grill to toast.
You can add other toppings if you like, such as Bacon, but it's not absolutely necessary.
Eat your burgers as they are, don't even add Ketchup, it's perfect as it is.