The Perfect Burger

i like to eat seasonal meals full of ripe fruits and vegetables, and this time of year is my favorite.  apples are abundant, pumpkins are primed to be picked, and sage is the common aroma in the air.  just think of the possibilities…pumpkin pasta, caramel apples, sausage and sage stuffing…the list goes on and on. but being american means that one more thing can be added to that list: burgers.  burgers put a smile on your face and fill the constant void you have in your life this time of year from the lack of sunlight.  but before you grill any ground beef read my list of provisions to make sure your burger keeps you satisfied.

• choose ground beef that is 85% lean.  anything more and the burger will be too dry, anything less and the grease won’t stop running down your chin.
• use a burger mold.  this ensures that every burger is the same size, so your older brother can’t claim that you got the bigger one.  but it also means that they cook evenly, meaning they’ll all be done at the same time.
• season with salt and pepper.  maybe even throw some garlic powder in there.
• cook 8 minutes total over medium heat, flipping only once to achieve medium doneness. a little more for a more well done burger, and a little less for one with rarer taste buds.
• look to condiments other than ketchup.  i know it’s hard to believe, but there is a whole world full of toppers out there.  of course there’s mustard and relish, but what about a nice blue cheese sour cream or rosemary mayonnaise? some will even argue that bbq sauce is the ultimate spread.
• on a sesame seed bun and don’t forget the pickles!  two of the few things mcdonald’s does right.  also add a crisp leaf of lettuce and red onions to accompany the perfect burger.

any other suggestions?

Tags: ground beef