The weekend is coming and I thought I would share my burger recipe which is not a recipe really – more a philosophy. Moreover, I don’t need an excuse like the weekend to have a burger.
I worked at the Union Square Cafe briefly many many moons ago and learned how to make the perfect burger. Get the best meat you can – preferably ground fresh by a butcher. Since I was a minion there – they did not tell me the mix that they used. It is important to have some fat in the mix, else your burger will not be juicy and that is not a good thing.
The most important thing I learned is to season simply with salt and pepper and to handle the meat as little as possible – which means be careful when you mix and try to keep the integrity of the grind and this way you would have a juicy, yet chewy burger – if you know what I mean.
Here I have seasoned the meat with salt and pepper – made the patties and am searing it in a hot pan.
A nice sear – do not overcook – I think medium is a good temperature for a burger.
I like mine with a slice of red onion and a tomato – you can obviously dress yours as you please.
The bun is a kaiser roll – toasted over an open flame to get that smoky flavor.
The fries are frozen – yes I cheated but they are so good and easy that I don’t see the point of making fries from scratch.
I don’t have an outdoor grill and so I am jealous of everyone who has one.
This burger is really good and makes me momentarily forget about those who do have grills and can eat juicy charred burgers.
Tell me how you like your burgers.
Until I cook again!
Indian Culinary Center, NYC 