Never miss a post! Subscribe via RSS or Subscribe via EMAIL.

The Best Cheeseburger Ever

The hamburger. It is one of the simplest dishes to prepare. Even in its simplicity, there are ways of making your simple ground beef become infinitely flavorful. Everyone has their idea about the right way to make a burger, there are even competitions for the “perfect hamburger.” When Joy was out, I wanted to use the grills in the apartment complex we live in now that the weather is changing.

The following is dangerous territory as it will induce Pavlov-like symptoms. Enter with caution and a full stomach.

Alton Brown says that Sirloin makes the best hamburgers out there. That is possibly true, however, ground sirloin in this neck of the woods is hard to find. If you are lucky to find it, be prepared to shell out a lot for it. My next best thing was the different levels of fat ground beef. I have chosen the 85/15 ground from the local Whole Foods. When I decided it was time to make it, I needed a marinade. So in a cereal bowl, I mixed the following:

Burger Marinade

2 tbs worcestershire sauce

1 tbs Seasoned Pepper

1 tbs Zatarain’s Creole Seasoning

1 tsp Garlic Salt

1) Roll the beef in the mixed seasonings until completely enveloped.

2) Cover with plastic and let rest in the fridge for about 20 minutes.

3) Prepare your grill to its highest heat. Remove the marinating beef and allow it to rise in temperature.

4) Grill the burger 2 minutes on each side for a Medium-rare / Medium level in the middle.

Garnishments

1 thick-cut fresh chedder cheese slice

2 slices of crispy bacon

(optional:)

1 slice fresh tomato

1 slice of unbroken onion (that’s a whole slice, not just 1 ring)

1 piece of Romaine lettuce

Melt the cheese on top of the burger when it is almost ready to come off the grill.

Continue to stack your toppings for your own flavor. Also recommended: grill your buns. You’re not working with a Chicago Hot Dog, there’s nothing wrong with a buttered, grill marked bun to hold your masterpiece.

I am not a fan of mayo, so what I do instead is slather Mustard and Ketchup so my burger juices don’t make my bun inedible. The following is a play-by-play as much as I could capture:
Created with Admarket’s flickrSLiDR.

GIve this receipe a try and let me know how well it comes out for you. I know I have a winner with Joy’s tastebuds. Enjoy!

« previous post: Georgian Cheese Bread    next post: Green Cleaning Your Kitchen and Foodspace »

Related Posts