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Patty party

The Perfect Burger is a combination of the right bun, toppings and sauces, but if the patty isn't just right, your burger will lose all it's juicy beefy potential.

1. Choose the meat

1. Choose the meat

In general, an 80/20 mix of meat to fat ensures a succulent beef burger - if cooked medium. Chuck is perfect, but you can use different cuts, like fattier rib or gelatinous shank. Also consider the breed. A grass-fed Angus is a good option.

2. Grind it yourself

2. Grind it yourself

A home ground burger is the best. Use a medium blade and grind the meat on 8 mm to get the right texture. Season lightly with salt, as this will ‘cure’ the meat and change its texture.

3. Shape the patties

3. Shape the patties

Shape your patties, taking an average of 170 gr (1/3 pound) of meat into account. The ideal thickness is 2 cm (3/4 inch), this way you can still reach medium-rare. Make a shallow well in the top to prevent over plumping.

4. Prepare the grill

4. Prepare the grill

Now heavily season your patties with salt and pepper. Preferably use a charcoal grill and heat it to a high temperature. Oil the grill grate, not the patty.

5.. The grilling

5.. The grilling

Grill your burgers like a steak: first scorch on high heat, then cook for about 3-4 minutes more on each side at a lower temperature, flipping just once. Never press or flatten. Check the cooking with a thermometer, it should read 60ºC for medium.

6. Add cheese

6. Add cheese

Add cheese 1 minute after flipping. Cover or place under a salamander grill and continue cooking. Be sure the cheese of your choice is prepared well to make it melt evenly; grate or slice firm cheese, crumble soft cheese like chèvre or feta.