I absolutely adore the humble cheeseburger: one of the most pedestrian foodstuffs there probably is. As I think most chefs do. Entire tomes have been written in dedication to this most perfect of foods in all its forms. Why the love affair? The incredible transformation of utilitarian ground beef into a smoky, crisp edged, rosy-centered, juicy puck of deliciousness is certainly one reason. The array of creative, enhancing toppings is another. Perhaps most important of all: the miracle of a perfect bun enveloping all of this glory.
Of course I am the chef of a bread company, but I will suggest that without the proper vehicle for all of that oozing pleasure that is a perfectly executed cheeseburger – it is all for naught. I can confidently say that Great Harvest makes some of the absolute best burger buns around. The other day, one of my coworkers was test baking a batch of said burger buns here in our Dillon lab, and it seemed like the perfect opportunity to invite a few people over and make some burger magic.
There are several different types of burgers out there and they all absolutely have their merits – there are the super thin, smashed, flat-top variety so popular in “better burger” chains these days, there are the classic diner or dive-spot burgers we all grew up with (my ultimate favorite is the Niki Special at Wilmette, Illinois institution Chuck Wagon – a perfect burger patty capped with velvety American cheese, crowned with shaved gyro meat, tzatziki sauce, and all the fixins’), and then there are the backyard barbecue burgers cooked over flaming charcoal to a perfect medium rare which are the focal point of perfect August weekend evenings with friends.
Any perfect weekend summer party has to begin at the local farmer’s market, so I began the day at the Dillon, MT version and stocked up on sweet onions, gorgeous multi-colored beans to grill, and of course some jalapeño cheese spread (a local interpretation of pimiento cheese that I had every intention of spreading on the burgers after flipping and slathering them with my homemade bacon onion jam) and cheddar wursts from a local vendor.
Top Secret Tips for Perfectly Grilled Hamburgers
My secrets to really great burgers? As mentioned above, start with sourcing the best buns you can find (such as the ones from your local Great Harvest), get some really great grass-fed ground beef, preferably locally sourced, and think about some explosive flavor bomb toppings that will take your burger from ordinary to extraordinary.
- I personally think 1/3 of a pound is perfect for a juicy but not overwhelming burger – score the pound of meat lightly right out of its package so you can easily eyeball a 1/3 of a pound patty.
- Have a bowl of cold water handy to dip your fingers in – it makes forming the patties so much easier as they don’t stick to your hands and you melt less of the luscious fat so integral to a proper burger.
- Begin with the proper lean: fat ratio. Steer clear of the extra lean grind at the market in favor of the 85:15 – it is worth it and usually cheaper.
- I always form the meat into rough balls before flattening them into patties. SUPER important is the middle dimple press with your thumb – burgers have a tendency to puff up as they cook and by making a slight indentation in the middle you ensure a flat end result. I like the hand-formed less than perfect round shape for grilled burgers – I find that using a mold or ring to get them shaped smashes the meat too much and makes for a tougher end result.
- For safe, easy, and fast execution when making multiple burgers, utilize a layer of parchment paper between each patty.
- Make sure the burgers are ice-cold straight from the fridge when you put them on the grill. This will allow a great crust to be formed and your cheese to be melted while still maintaining that rosy center.
- Always grill-toast your buns (I brush them with butter before grilling them right over the coals) and keep warm BEFORE you cook the burgers. A big improvement for your guests over a bag of cold buns…
- Have a hot charcoal or gas fire going with a two zone setup so you can move to the side in case of flare-ups. Once you put the burger on resist the urge to move it, smash it, or otherwise mess with it for at least 3 minutes. (It is doing its thing, trust me).
- As soon as you flip the burgers, add your cheese (in this case I slathered the patties with my bacon onion jam and local G.O.’s Jerky Barn Jalapeño cheese spread – a combination that had my guests declaring these “the best burgers ever…”) and put the lid on the grill. This makes the oven environment you need to get everything melty.
- Serve immediately with your desired toppings. Burgers are not the type of things that sit well. You want the juice that is going to ooze out of them to end up being soaked up by the bun, not being wasted on some serving platter (if you do go back for a second burger, pour the accumulated resting juices from the platter right on top of your patty – trust me.)
Hopefully that has inspired you to get in your car, drive directly to your local Great Harvest bakery, buy a pack of Cheddar Garlic, Golden Harvest, or Popeye burger buns (most locations are baking buns between Memorial Day and Labor Day), head to your local farmer’s market for some local meat and produce and invite some friends over. Could there be a more perfect way to spend these last precious summer nights?
What are some of your favorite burger variations? I’d love to hear about them in the comment section below. HAPPY GRILLING!
For more grilling goodness from Great Harvest, check out these posts:
- Grilled Bread: The Best Non-Meat to Barbecue This Summer
- Start Chillin’ and Grillin’ with Great Harvest
- Campfire Cooking: Tips to Re-Create Montana’s Outdoor Experience
