Hamburgers

A great hamburger is sublime. It seems so straightforward and here are a few tips to help you achieve greatness. You can make the hamburgers any size you like but allowing 5 to 6 ounces per person makes a burger that cooks well and remains juicy.

 

SERVES 4

 

Ingredients: 

1¼ pounds ground beef; suggest 85% ground round

 

4 hamburger rolls

 

Optional beef seasonings:

Salt and freshly ground black pepper

Worcestershire sauce

 

Condiments and toppings:

Ketchup

Mustard

Pickle slices

Red onion slices

Bacon slices, cooked

Sliced cheese; Cheddar, Swiss, or American

 

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Instructions:

PREPARING THE MEAT:

When you form the hamburgers handle the meat as little as possible. The more pressure put on the ground beef, the more it becomes compacted and the end result will be tougher rather than tender and juicy.

 

If you are mixing in seasonings do it quickly and lightly, using a fork. When you are forming the patties be gentle, using only as much pressure as is needed to get them to stick together. An inexpensive two-piece hamburger press is a good investment that helps minimize handling.

 

COOKING THE BURGERS:

Grilling is the method of choice. If you have an outdoor grill, use it. If not, you can cook your hamburgers in a frying pan on medium high heat or under a preheated broiler. As a rule of thumb cook the burgers about seven minutes each side, but you will want to check their progress after the 5 minute marks. Ground beef needs to be cooked to an internal temperature of 160ºF to kill any harmful bacteria. Once the meat is uniformly brown it will be done but if you prefer it a little pink, try using an instant-read thermometer to ensure it is ready to eat.

 

OPTIONAL FINISHING TOUCHES:

Toast the insides of the roll halves.

A couple of minutes before the burgers are done, place a slice of cheese on top to melt.