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The Great American Hamburger |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best The Great American Hamburger recipe on the web!!U.S.A. What makes a great hamburger? First there’s the meat. You want to use a flavorful cut, like sirloin (for uptown burgers), or chuck or round (if you’re feeling more democratic). The meat should be ground twice-first through the coarse plate of the grinder, then through the fine plate. And it shouldn’t be too lean. Fifteen to 20 percent fat is ideal. I adhere to the "less is more" school when it comes to making hamburgers. Namely, the fewer ingredients you add to the meat, the better. Oh, I know how tempting it is for cooks to want to season the meat with onion, garlic, spices, and condiments. But to taste a burger at its best, keep it utterly simple. The garnishes will add all the flavor you need. One final bit of advice: Handle the meat as little as possible: a few pats to form it into a patty. Anything more will rob the burger of its juiciness and primal flavor. FOR THE BURGERS: _ 1/4 lb ground beef chuck, round or sirloin _ tbs butter, unsalted, melted or olive oil Salt, to taste Black pepper, freshly ground, to taste _ hamburger buns _ slice sweet onions, Vidalia or other sweet onion (1/2 inch thick); optional FOR THE TOPPINGS (ANY OR ALL): Iceburg lettuce leaves Tomato, sliced fresh, ripe Dill pickle, sliced or sweet pickles Bacon, cooked (2 strips per hamburger) Ketchup Mustard Mayonnaise 1. Preheat the grill to high. 2. Divide the meat into 6 equal portions. Lightly wet your hands with cold water, then form each portion of meat into a round patty, 4 inches across and of even thickness (see Note). 3. When ready to cook, oil the grill grate. 4. Brush one side of the patties and the onion slices (if using) lightly with melted butter and season with salt and pepper. Arrange both the burgers and onion slices, butter side down, on the hot grate and grill until nicely browned, about 4 minutes. Brush the other side lightly with more melted butter and season with more salt and pepper. Turn with a spatula and continue grilling until nicely browned and cooked to taste, about 4 minutes for medium. Brush the cut sides of the buns with the remaining melted butter and place, cut sides down, on the grill the last 2 minutes. 5. Set out the toppings. Place the burgers and onion slices on the buns and serve. Serves 6 Note: If not planning on cooking the burgers immediately, place on a large plate, cover loosely with plastic wrap, and refrigerate. Cheeseburgers In addition to the ingredients in the main recipe, you’ll need: 6 slices (1/4 inch thick) sharp Cheddar cheese, Swiss cheese, or 6 pieces Roquefort Follow the instructions through cooking the first side of the burgers in step 4. After you flip them, place a piece of cheese on top. Cover the grill and cook the burgers until the cheese is melted and the meat is done to taste. Check after 3 minutes. Serves 6 Bacon and Smoked-Cheese Burger In addition to the ingredients in the main recipe you’ll need: 12 thin slices bacon 6 slices (1/4 inch thick) smoked mozzarella or other smoked cheese In step 2, wrap each patty with 2 strips of bacon. The bacon strips should be placed perpendicular to each other. Cook the burgers as described in the main recipe. Place on buns and top with the cheese. The heat of the burgers will melt the cheese. Serves 6 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
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