Basic Burger Recipe
A basic recipe for consistently juicy, flavorful burgers with easy tips to ensure great results every time.
- Ingredients:
- 1 lb ground beef
- 1/2 teaspoon salt
- 1 tablespoon mayonnaise
- 1 tablespoon panko crumbs
- Pinch of freshly ground black pepper
Preparation:
Place the ground beef in a shallow bowl. Add the salt, a few grinds of black pepper, the mayonnaise and the panko crumbs. The mayonnaise and panko combination helps to hold the juices in the burger during cooking, but doesn't change the flavor or texture of the beef. The coarse texture of the panko crumbs is important because they don't add density to the burger like dry breadcrumbs would.
Use a wooden spatula to combine the meat ingredients as best you can before doing a final, gentle mix with your hands. Gently form the patties into quarter-pound portions and make a slight depression in the center of each with your thumb. This helps the burgers maintain an even thickness rather than developing a thicker "dome" in the center. Transfer to a plate and chill for at least 15 minutes before grilling.
Preheat a gas or charcoal grill to a medium-high temperature (about 400°F). Oil the grates, add the burgers and grill for approximately 4 minutes on the first side. You'll know when it's time to turn them because juices will begin to bead on the top of each burger indicating that they are cooked through the center. Use a spatula to turn them and grill for an additional 2 to 3 minutes on the second side. Transfer the burgers to a plate and allow them to rest for 5 minutes before serving.
Makes 4 servings
Grilling Guide for Better Burgers:
The first step to making great tasting burgers is to be sure that your meat is freshly ground. By nature, ground meat loses its moisture rather quickly, so be sure to ask your butcher for meat that has been ground the day you plan to use it. Of course, the best way to guarantee freshness is to grind your own meat.
Here's how:
Cut your meat into 1-inch cubes (don't trim the fat), place it in a plastic bag and freeze for 30 minutes. This prevents the fat from getting too soft resulting in a juicier, less dense patty. Use a grinding blade with 1/4-inch holes and freeze that along with the meat to keep it as cold as possible.
You can also use a food processor to "grind" meat. Freeze the blade along with the meat, then pulse the cubes in small batches, just long enough to mince it. Be sure not to overload the work bowl to avoid over processing - you don't want to end up with a paste.
