Thursday, April 21, 2005

Grilled Burgers Done Right

There are so many different ways to grill burgers. This is by far my favorite!

Lots of people like to put stuff in the meat, and I'll admit that at times I do to. Onion, garlic, herbs, whatever... but for "Done Right" burgers, it's different. Only season the meat with salt. Any other flavors, mix into the mayo dressing for the bun.

Here's a clue on toppings, "less" is "more" for this burger! I like a little mayo, pickle, and lettuce. That's it. I don't even put cheese on it, because that takes away from the flavor of the beef!

  • Ground Sirloin
  • Kosher salt
  • Sunflower oil


Form the ground sirloin into patties and place them on a platter. Liberally salt the ground sirloin and then cover lightly with oil. Flip and repeat on the other side.

Cook on a rocket-hot grill, giving the patties a 1/4 turn halfway through each side (to give the cross-hatch grill marks. Cook until about 1 minute before desired internal temperature (use a thermometer, trust me!).

Let the patties rest for at least 3-5 minutes, as they will continue to cook internally from the heat, and the meat will relax and form together.

Serve up on a bun with desired toppings.


Post a Comment

<< Home

Free Subscription to Food Arts Magazine