The Burger Battle on Meals We Steal has featured three types – the bar grease burger, the thin triple seared burger, and today’s entry, the thick, juicy, high quality fresh meat burger.
One could argue that all burgers should have fresh high quality meat. That’s not the case, as we all know, which is why several different types of burgers can be appealing. When in the bar, you may go with the greasy, stomach clenching burger. A quick serve joint may grill you up the sizzling three thin patty burger in two minutes. They’re good in their own way. Fresh ground beef may just not be item number one on the menus of those types of places.
So today we feature the high quality, freshly ground beef burger, found typically in two places: 1) Your home (after you’ve bought the meat that day from a local butcher or fresh food supermarket, and 2) higher end restaurants that make it a trademark to feature this type of burger. This can include strict burger joints that focus solely on making this type of burger.
What makes this burger mouth watering? Simple: The meat. So if you make it yourself, round the patty (at least a half pound of beef), then pound it down so it stays at least three quarters of an inch thick. You want this one to retain the juices and not cook through too quickly. If you have some special seasonings, sprinkle them on. I tend to favor liquid smoke. Hickory or Mesquite will do. Just splash it on after you’ve made the patty and let sit for a few minutes while it soaks in.
Fire up the grill to a medium high heat. Too high and you will burn the meat and that is the end of beloved entry. You need to watch the grill closely, making sure the flames don’t start to engulf it. If that starts, move the burger to a cooler part of the grill, or lower the gas if you’re on a gas grill; if you are cooking on coals, douse some water on them after you have taken the burgers off for a second.
Brown up side one. Flip. Brown the second side. Now it comes down to how long you want to keep the burger on the grill and what you want the inside to look like. Do you like a bit of red meat? Do you want it pink? Should it be a light brown all the way through?
Meals We Steal prefers pink inside the burger, so our grilling usually takes one more flip, then place a piece of our favorite cheese on top for the final melting. When it comes out, you should have juices sliding down the side. That’s how you know the flavor is packed inside and you haven’t over done it.
Put it inside a large soft roll. Add some grilled onions and mushrooms, ketchup, maybe some blue cheese dressing if that’s your fancy, and you have another great burger.
We hope you have enjoyed the ride through burger land. If you think there’s a fourth type, let us know on Meals We Steal. We’ll be glad to steal it from you.
One could argue that all burgers should have fresh high quality meat. That’s not the case, as we all know, which is why several different types of burgers can be appealing. When in the bar, you may go with the greasy, stomach clenching burger. A quick serve joint may grill you up the sizzling three thin patty burger in two minutes. They’re good in their own way. Fresh ground beef may just not be item number one on the menus of those types of places.
So today we feature the high quality, freshly ground beef burger, found typically in two places: 1) Your home (after you’ve bought the meat that day from a local butcher or fresh food supermarket, and 2) higher end restaurants that make it a trademark to feature this type of burger. This can include strict burger joints that focus solely on making this type of burger.
What makes this burger mouth watering? Simple: The meat. So if you make it yourself, round the patty (at least a half pound of beef), then pound it down so it stays at least three quarters of an inch thick. You want this one to retain the juices and not cook through too quickly. If you have some special seasonings, sprinkle them on. I tend to favor liquid smoke. Hickory or Mesquite will do. Just splash it on after you’ve made the patty and let sit for a few minutes while it soaks in.
Fire up the grill to a medium high heat. Too high and you will burn the meat and that is the end of beloved entry. You need to watch the grill closely, making sure the flames don’t start to engulf it. If that starts, move the burger to a cooler part of the grill, or lower the gas if you’re on a gas grill; if you are cooking on coals, douse some water on them after you have taken the burgers off for a second.
Brown up side one. Flip. Brown the second side. Now it comes down to how long you want to keep the burger on the grill and what you want the inside to look like. Do you like a bit of red meat? Do you want it pink? Should it be a light brown all the way through?
Meals We Steal prefers pink inside the burger, so our grilling usually takes one more flip, then place a piece of our favorite cheese on top for the final melting. When it comes out, you should have juices sliding down the side. That’s how you know the flavor is packed inside and you haven’t over done it.
Put it inside a large soft roll. Add some grilled onions and mushrooms, ketchup, maybe some blue cheese dressing if that’s your fancy, and you have another great burger.
We hope you have enjoyed the ride through burger land. If you think there’s a fourth type, let us know on Meals We Steal. We’ll be glad to steal it from you.
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