I've spent a while coming up with what I think is an easy weeknight burger. Nothing special or fancy. No need to "grind your own", mix in ground bacon, marinade somehow, etc. Just a simple burger that comes out juicy and flavorful. You can cook it on a traditional pan, cast iron, or the grill. Any method works well.
Makes or Serves
This recipe makes 3 burgers about 1/3 pound each, plus all the fixings.
Takes (how long)
Total: 60 minutes
Prepare the burgers: 5 minutes
Chill and internally marinade the burgers: 30 minutes
Prepare the "fixings": 10 minutes
Cook the burgers: 10 minutes
Serve and garnish: 5 minutes
Serve with
Whatever you really like with burgers. I like salted steak fries. You might like something else. And a cold beer!
Ingredients
Burgers
1 lb ground beef - 90/10 is just fine
2 tbsp grapeseed oil, divided (if cooking on the grill, only need 1 tbsp)
1 tbsp worcestershire sauce
1 tsp Morton's kosher salt
1 tsp garlic powder
1/2 tsp fine ground black pepper
Fixings (what I like, your mileage may vary)
Quality BBQ sauce
sliced beefsteak tomatoes
Pickles - I prefer to buy something high quality and slice myself. If you can't do that, the Clausen slicers are pretty good
Lettuce - iceberg is best. If you have to use romaine, break out the spines of the leaves
Bacon - at least two slices per burger (I use my own, naturally).
Avocado - slice it about 1/4" thick
Tip: Cook the bacon in the same pan you will cook the burgers in, leave a TBSP, or so, of bacon grease and substitute for the grapeseed oil
Tip: Cook the bacon with a press so it is nice and flat and even.
Method
Makes or Serves
This recipe makes 3 burgers about 1/3 pound each, plus all the fixings.
Takes (how long)
Total: 60 minutes
Prepare the burgers: 5 minutes
Chill and internally marinade the burgers: 30 minutes
Prepare the "fixings": 10 minutes
Cook the burgers: 10 minutes
Serve and garnish: 5 minutes
Serve with
Whatever you really like with burgers. I like salted steak fries. You might like something else. And a cold beer!
Ingredients
Burgers
1 lb ground beef - 90/10 is just fine
2 tbsp grapeseed oil, divided (if cooking on the grill, only need 1 tbsp)
1 tbsp worcestershire sauce
1 tsp Morton's kosher salt
1 tsp garlic powder
1/2 tsp fine ground black pepper
Fixings (what I like, your mileage may vary)
Quality BBQ sauce
sliced beefsteak tomatoes
Pickles - I prefer to buy something high quality and slice myself. If you can't do that, the Clausen slicers are pretty good
Lettuce - iceberg is best. If you have to use romaine, break out the spines of the leaves
Bacon - at least two slices per burger (I use my own, naturally).
Avocado - slice it about 1/4" thick
Tip: Cook the bacon in the same pan you will cook the burgers in, leave a TBSP, or so, of bacon grease and substitute for the grapeseed oil
Tip: Cook the bacon with a press so it is nice and flat and even.
Method
- Prep the burgers
- put all burger ingredients into a mixing bowl and gently mix together by hand
- Do not over mix the ground beef
- Form 3 patties out of the ground beef mix
- Lay out on a cookie sheet that is lined with wax paper (to avoid sticking and breaking)
- Make a thumbprint in each burgers. This helps keep the burger from puffing up in the center as it cooks
- Put burgers in the fridge for 30 minutes. I find this helps the flavor, acting as an internal marinade.
- Prep the fixings
- Slice all the cold veggie type ingredients about 1/4" thick (tomatoes, pickles, avocadoes, etc)
- If you haven't already, cook the bacon while the burgers are in the fridge
- Toast the buns if you desire
- Cut the cheese so it will fit on top of the burgers without tons of overlap
- Cut the lettuce leaves (or tear by hand) so that it is slightly larger than the buns
- Cook the burgers
- Prep a grill to medium high heat or preheat a pan on the stove. If using an IR therm, we are going for 400F direct heat
- If using a pan on stove, add bacon fat or grapeseed oil and heat in pan. We use grapeseed oil because it can get to 420F without scorching, unlike olive oil
- put burgers on direct heat, cook for 4 minutes on side 1, then gently turn to avoid breaking them, and cook an additional 4 minutes
- Turn one more time, put cheese on, cook covered for about 2 minutes.
- Burger internal temp should be 160F, give or take. Cook to well done to kill all the pathogens and stuff.
- Reserve burgers on a cookie sheet (or plate or whatever) and allow to rest for a few minutes
- Prep a grill to medium high heat or preheat a pan on the stove. If using an IR therm, we are going for 400F direct heat
- Lay out all the fixings and buns and let people assemble their burgers as desired.
- Enjoy!
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