The secret to the best grilled burger
is doing it the correct way.
Weighing the meat on a kitchen scale
is the most accurate way to portion it.
If you don’t own a scale, do your best
to divide the meat evenly into quarters.
Eighty percent lean ground chuck is my favorite for flavor,
but 85 percent lean works, too.
Toasting the buns is an easy extra plus.
Ingredients:
1 1/2 pounds 80 percent lean ground chuck
1 teaspoon table salt
1/2 teaspoon ground black pepper
Vegetable oil for oiling grill rack
4 buns and desired toppings
Directions:
Turn all burners on gas grill to high, close lid,
and heat until very hot, 10 to 15 minutes.
Meanwhile, break up ground chuck with your hands in medium bowl.
Sprinkle salt and pepper over meat;
toss lightly with hands to distribute seasonings.
Divide meat into four 6-ounce portions.
Gently toss one portion of meat back and forth
between hands to form loose ball.
Lightly flatten into patty 3/4-inch thick
and about 4 1/2-inches in diameter.
Gently press center of patty down until about 1/2-inch thick,
creating a slight depression in each patty;
repeat with remaining portions of meat.
Scrape hot grill rack clean with wire brush.
Lightly dip wadded paper towels in vegetable oil;
holding wad with tongs, wipe grill rack.
Grill patties, uncovered, without pressing down on them,
until well seared on first side, about 3 minutes.
Flip burgers with metal barbecue spatula;
continue grilling about 3 minutes for rare,
3 1/2 minutes for medium-rare,
or 4 minutes for medium. Serve immediately.
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