I haven’t shared many burger recipes on here, even though they are almost a weekly occurrence over here in the summer. There is a reason, albeit a pretty lame one. I’ve tried making burgers with all the mix-ins but over and over again our favourite patty has always been the simplest of patties and our favourite burger the simplest of burgers. It all seemed a little too simple to share on here. But, every time we have them we are blown away how the simplicity is so darn delicious. These are our favourite burgers by far. And that is why I finally decided to share them today. Simple or not, they are worth being in your repertoire. And worth being on the grilling rotation this summer. Sometimes a classic just can’t be beat!
First a couple of tips for our favourite burger patties:
I generally make 4 patties out of 1 pound of ground beef.
- Keep them meaty. We put absolutely no mix-ins in our burgers. Things like eggs and breadcrumbs give the meat more of a meatloaf texture, which my family isn’t a fan of, so we keep it all meat.
- Keep the seasoning simple. I season my burgers with only salt and pepper. First I shape the meat, then season both sides generously with salt and pepper on the outside before grilling. I do not add any sauce while they are grilling, I find they burn much easier this way. I add the sauce to my bun along with the other condiments, or you could sauce them up as soon as they come off the grill.
- Don’t use extra lean ground beef. Burgers are the best when they are moist and juicy, which means they’ve got to have some fat. While I normally go for extra lean ground beef, when it comes to burgers I like the added fat for flavour and juiciness. Just be warned that the more fat the more they’ll shrink when cooked, so make sure to make them larger and flatter than you need. I use lean ground beef (which is generally a 90/10 mix of meat to fat), or regular ground beef (which is 80/20-80/30). The higher the fat content the juicier the burgers will be. It is said that 80/20 is the perfect ratio for burgers, but if I’ve got lean on hand I will use it, but never extra lean.
- Don’t overwork the meat. This makes them tough. Also, don’t press on the burger while it’s cooking, you’ll squish out all of those delicious burger juices that you want to stay inside.
Like I said it all sounds too simple, and when I first started cooking I would have wanted to add as many things as I could to that meat to flavour it up, but some things are just best kept simple. As long as they are seasoned nicely with salt and pepper they will be flavourful. Leave all those flavour additions for the toppings!
What we put on our burgers:
- Bacon. Most of the time we cook it in the oven and when I’m feeling fancy I make lattice bacon.
- Condimnets: Mayo, Mustard (we like Dijon), Ketchup, and BBQ sauce
- Cheese. Once the burgers come off the grill we layer on some cheddar and cover them with tinfoil. This way the meat gets to rest and the residual heat melts the cheese.
- Burger buns. (I like them the best when they are lightly buttered and toasted on the grill)
- Depending on our mood we may also occasionally add: pickles, onions, french fried onions, fried or pickled jalapeños.
What does your perfect burger consist of? Have you got any tips to share?