Something for the foodies out there.
It’s a much appreciated burger recipe that I, your resident chef de cuisine, Chef David, have offered to share with all of our visitors. This recipe is all about following the proper directions because any inconsistency will result in failure. So, if you’re ready for the tastiest, JUICIEST, and most scrumptious burger you have ever had, please read on.
Serves 4.
1 1/2 lb. 80/20 ground beef.
1/2 teaspoon kosher salt
1-1 1/2 teaspoon fresh cracked black pepper (depending on your preference)
1 tablespoon paprika
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
2 oz. teriyaki sauce
Procedure:
Combine all ingredients just until mixed. Divide into 4 equal portions. Form tight 1 inch thick patties. Now…take your thumb and create a crater into the center of one side of the burger about a 1/2 inch deep. The burger will widen just a little. Just tighten it up again by pressing the sides together with both hands. You should have a nice plump burger, but be sure to keep it as even as possible on the sides surrounding the crater. Refrigerate for at least 30 mins.
Heat your grill to around 400 degres-425 degrees. Make sure your grill is clean and oiled. The key to these burgers is a hot grill. If using charcoal make sure to spread the coals evenly along the bottom of the grill. There should only be one layer of coals.
After 30 minutes…time to cook.
Place the burgers evenly spread on the grill, try to avoid total direct heat, but be sure the grill is hot. If these burgers do not sizzle when you set them on the grill, then it is not hot enough. Close lid and cook for 5-6 minutes. Lift lid and flip burgers. Don’t play around with them. Just flip and move on. Close lid. Cook for another 5-6 minutes for a good medium cooked burger. (add cheese if you want. recommend muenster cheese or provolone. these are good melting cheeses)
Now…be careful! I am telling you. These burgers have been known to retain all of their tasty juices and explode into your mouth when taking your bites. I’m serious. So delicious though. Yum. Also…I know a lot of you love to put mustard and catsup or ketchup on your burgers. Trust me…YOU DO NOT NEED TO. But…to each his own. I suggest trying the burger before adding any condiments. Do what ya do partna!
Some beer recommendations:
Black Diamond Belgian Ale
Bridgeport Pintail Ale
Goose Island Blonde
Red Hook Blonde Ale
See the trend? A nice refreshing ale will compliment this burger nicely and not overpower your pallet when devouring this meaty chunk of love. Save your IPA’s and Porters for after your burger.
Hope you guys enjoy!
So long, suckers!
