Who doesn’t like a moist, juicy burger cooked to perfection?
The first menu item called a Hamburg steak appeared at Delmonico’s Restaurant in New York in 1837. Then you could cook it at home with a recipe from Mrs. Lincoln’s Boston Cook Book in 1884. The Hamburger went Viral in 1921 in Wichita Kansas when White Castle started selling the fresh 5 cent hamburger.
Today you can buy gourmet burgers, sliders, and even frozen burgers.
What makes a great hamburger?
Would you believe it is the fat? Right. The fat content of your burger will determine the flavor, juiciness, and texture. In general terms, extra lean beef will have no more than 10 percent fat. Lean Ground Beef is not more than 17% fat. Medium Ground 23% fat And Regular ground beef no more that 30% fat. All those numbers can seem confusing, but for the perfect burger we want a Medium Ground beef at no more than 23% fat. An 80 20 mix is ideal, but we are not shopping for custom cuts. Don’t worry about the fat content, most of it will be “melting out of our burger”, but when it does, it leaves behind the great flavor we are looking for.
- About 1 ½ Pound of Fresh Medium Ground Beef.
- Salt and Pepper
- 1 pair of disposable gloves.
- Fresh Hamburger buns
- One stove top Grill or frying Pan
- 1 tomato
- 1 head of Romaine Lettuce
- Divide all of the ground beef, and form into 6 oz balls.
- Using the palm of your hand or a spatula, press down on the balls until your patty is about 1 “thick. Then make an indentation in the middle of the patty to prevent it from shrinking too much. You don’t want a hole, but rather an indentation that is about ¼ inch deep.
- You’ll only want to flip these burgers once so watch the sides and after about 3 minutes you should start to see how far they have cooked.
- minutes’ on each side is about the length of time you want the burger to cook for a nice medium rare, if you like medium, then another minute per side.
- Flip the burger for the final cook time.
Assembly of the Perfect Burger
Put the burger on the bun, then add the lettuce and tomato. I like to put lettuce on bottom and top, to keep burger from making bun soggy. Remember this is a JUICY Burger.
Add the condiments on the side and serve. One question I receive a lot is about the condiments and why they are not put on the burger prior to serving? Well the answer is simple, you don’t want the cold ketchup or mustard to cool down the burger before you’re ready to eat it.