A palate-altering burger must possess three vital traits.
First, it must be barbecued. Obviously.
Second, it must have a chin-drippingly juicy interior and a satisfying crust.
Last, it must be simple. You can muck around with flavours when you top your burger, but first master the basics—choosing the beef and forming the patty. We spent weeks perfecting the craft. Here are the results.
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STEP 1: DEPEND ON CHUCK
Every butcher we consulted for this story pointed us to 100 per cent ground chuck—specifically from a boneless blade roast. This is because the blade roast tends to be more marbled with delectable intramuscular fat than, say, a shoulder roast would. You’re going to need one kilogram of chuck blade roast to make eight burgers. Order accordingly.
STEP 2: GRIND IT OUT
2. Fill a bowl with 2 tsp each of sea salt, ground black pepper and dried minced onion; these reinforce the beefy flavour.
3. Feed a few cubes through the grinder, followed by a pinch of the spices. Repeat. Burgers are best with the spices ground in.
STEP 3: SHAPE THE PATTIES
STEP 4: GRILL WITH PATIENCE
2. After 5 minutes, flip. Wait 3 more, or until done to your specs.
3. A burger will tell you when it’s done. See the blood and juice seeping through the surface? Translation: “Eat me!”
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STEP 5: PILE ON THE TOPPINGS
First, toast the buns to reinforce structural integrity. Next spread a protective fat layer on the bun (butter, mayo) to prevent sogginess. Finally, build within reason. Try to hit as many textures and flavours as possible. We like these combos.
AMERICAN | FRENCH | BBQ | CAPRESE PESTO | |
---|---|---|---|---|
Creamy | Mayo | n/a | Coleslaw | Mozzarella slice |
Salty | Bacon | Chopped cornichons | Potato chips | Pesto |
Tangy | Red onion, dill pickle slices | Dijon mustard | n/a | Tomato slice |
Sweet | Tomato sauce | Caramelised onions | BBQ sauce | n/a |
Fresh | Romaine | n/a | n/a | Rocket |
Gooey | American cheese | Gruyere | Cheddar cheese | n/a |
This article originally appeared on Men’s Health.