5 Tips for Better Burgers
Tip #1 80/20 or Bust
It’s a devasting feeling showing up to a backyard BBQ and the dude’s slingin’ frozen pre-formed patties on the grill. Nobody complains, and of course you’re still going to baptize it in condiments and eat it – but every man secretly dies a little inside. Only thing worse is when aunt Cindy bought the burger meat and its Ultra Lean, leaving you with a crumbly burger that resembles sawdust and ground leather. Do the right thing and buy yourself a big package of the fattiest ground burger you can find, form those patties by hand, and turn Aunt Cindy into a Burger Believer.
Tip #2 Room Temp. and Pan Fried
This may be a hotly contested opinion but I do believe the best burgers are pan fried, not grilled. The reason is simple, more time cooking in it’s own juices/butter/seasoning = more flavorful patty. Another little-known secret to success is room temperature meat. This promotes even cooking, a caramelized crust on the edges, and juicier patty. I like to take mine out 30 minutes before I fry.
Tip #3 Butter, Salt, Pepper
This is literally all you need. Don’t waste your time with the premixed seasoning, sauces, or marinades - it’s all garbage - and covers up the taste of the beef, which is the star of the show. You’ll need approx. 1 tbsp. of butter for the first 4 patties. Loosely form a 1/8lb. chunk of meat into a rough patty. Set it down into the hot pan and use your hand to spread out the meat so it’s thin and even. Do this with your other patties, then liberally apply salt and pepper. Fry for a few minutes then flip and apply salt and pepper to the other side.
Tip #4 Everyone Loves Dimples
For the longest time, I hated frying up breakfast sausage patties because they would always shrink and puff up in the middle. The same thing will happen to your burgers without this hack. When you’re spreading your patty out on the hot pan, use your fingers and create a dimple in the middle, just slightly larger than your thumb. Watch as your burger magically stays flat and whisper a ‘thank you’ to the Blog for Men.
Tip #5 Only the Finest Cheese
When it comes to cheese, in 99.999% of cases, the fancier the cheese, the better the dish. But not for burgers - the only cheese that belongs on a burger is an American single. I know. The plasticy, stick to your mouth, lab concocted cheese you feel bad about feeding to your dog - would not be my first thought, but somehow it just works on a burger like 1 + -4 = 10. Something special happens when that yellow monster comes in contact with hot salty beef and as it melts and hugs the patty’s curves, a beautiful romance is in the works. Trust me here.
