What can be better than the big taste of a beef burger on a summer’s day?
(or any day)
Deeply satisfying and nourishing, it ‘hits the spot’ in so many ways.
And then there are all of those wonderful toppings and condiments that make it a truly worthwhile experience…
Fresh tomatoes, some avocado slices or pickles
Relish, Mustard, Ketchup, Salsa … whatever you like…
A slice of cheese …
And, of course, a big serving of French Fries!
And even though it could be said that making burgers is quick and easy, there is a method …or an art …to making a great burger.
Tips for making a Great Beef Burger:
- Start with top quality lean (about 85%) ground beef – preferably sirloin. One pound of ground sirloin nicely makes 4 burgers – not too thick; not too thin.
- In spite of the numerous recipes to just have ‘pure’ beef in a burger, I have yet to meet a ‘pure’ beef burger that I really like. It’s not that the taste of beef is not appreciated, but the beautiful taste of beef is enhanced with a few simple add-in’s …like Dijon mustard, Worchestershire sauce, onion, garlic …and then helping the burger stay together, add a fresh egg, some fresh cream, and some fresh bread crumbs.
- Tough burgers are the result of over-mixing. So, mix all of the add-in’s together (except the bread crumbs) first, ensuring that they are well combined. And then, gently incorporate the meat.
- Hands are the perfect kitchen gadget to form perfect burgers. Shape the meat, and then flatten it slightly into a 1 inch thick burger – then use your thumb to make a concave shape – or a shallow well – in the top centre of each burger. This prevents the burger from ‘plumping’ up in the middle – it also creates the perfect indent in which to spoon a bit of BBQ sauce at the end of the cooking time.
- During cooking or grilling time, Don’t press down on the meat! Leave it alone! You will lose all of those lovely juices.
- Ground beef needs to reach at least 165 degrees F to be safe. Use an instant-read thermometer to ensure that it is sufficiently cooked.
Prep Time: 1o minutes Cooking Time: 20-25 minutes
Yield: 4 or 5 burgers
1 large egg
30 mL (2 tablespoons) heavy cream, coffee cream, or whole milk
½ of an onion, grated
2 garlic cloves, minced
30 mL (2 tablespoons) Dijon mustard
30 mL (2 tablespoons) Worcestershire sauce
5 mL (1 teaspoon) Kosher salt
2.5 mL ( ½ teaspoon) freshly ground pepper
450-550 g (1 – 1/4 pounds) lean ground sirloin
85 mL ( 1/3 cup) bread crumbs
1. In a large mixing bowl, whisk together the egg, cream, grated onion, garlic, mustard, Worcestershire sauce, salt, and pepper. Add sirloin, and gently break up meat to fold in the other ingredients.
2. Gently fold in bread crumbs. Mix just until ingredients are combined – do not over mix.
3. Using your hands or a 1/2 cup measuring cup, shape into 4 or 5 burger patties. Place on a parchment-covered pan or dish and refrigerate for 1/2 hour, to firm up.
4. At cooking time, preheat grill, grill pan, or saute pan until hot. Add a little oil. Saute or grill burgers – 5 or 6 minutes on each side, or until internal temperature reaches 165 degrees F.
5. Bring out your favourite toppings and condiments and enjoy!
Questions or comments are always welcome firstname.lastname@example.org