• The Chopping Blog

The Best Burger?

Graham
Posted by Graham on Mar 10, 2011

The editors at Food and Wine have picked the best burgers in the country. Chicago is being represented by Custom House and Duchamp’s burgers, which I’m sure are fantastic, however, I kind of feel like the best burgers are the ones closest to home. I’m personally partial to a couple of $5 burgers at taverns within walking distance of my apartment in Andersonville. But to really get close to home is to, well, make the burgers in your kitchen. I’d thought I’d share a couple of things that I feel like have helped me to make better burgers, without having to leave the house.

Find a ground beef that has a fair amount of fat, say around 20%.

Don’t go overboard with your patty size, it’s not uncommon to see places selling 10oz to 12oz ‘Pub Burger' patties. In my opinion, you’re better off sticking to a more proportional 6oz or 7oz (if you really need a pound of meat you can always have more than one).

Burgers are best when the meat has a good carmelization, so use a little butter and a very hot cooking surface.

As with grilling anything, put your burger on the grill and let it be. Don’t flip it back and forth, and don’t press down on it--you’ll lose all those wonderful juices.

Never, ever serve your burger with a cold bun.

In my humble opinion, a burger is best served medium rare, maybe even medium. Save the rare for your steaks... undercooked ground beef is cold and chewy. Look for a nice pink (not red) center.

 

Topics: meat, butter, burger, medium, medium rare, grill, bun, ground beef

subscribe
Most Recent Posts

Springing into Spring

With Monday having been the first day of Spring, I’m into all things “fresh” right now. Out with...Read more

Food Comics: Roasted Red Pepper Corn Chowder

We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist...Read more

Best and Worst Case Scenarios with Wine Labels

  There's an old saying, “Never judge a book by its cover.” Is the same true for wine? Aside...Read more

Mi Manca l'Italia: Reminiscing about the Best Food on the Planet

  It has been almost one year since my trip to Italy, and there’s nowhere I would rather be,...Read more

Calories in vs Calories Out: What’s Actually Going on Here?

If you've been thinking of food as nutrient dense vs nutrient empty and high/low calorie...Read more

cooking_classes
gift_cards
mobile_club
Sign Up To Get