The perfect hamburger made from the perfect ground beef. There are rules which one must observe for a delicious, juicy hamburger sandwich.
Years ago, I was visiting my daughter. It was close to my birthday. She asked me if I could have anything food whatsoever, what would I want. I told her as far as I am concerned, there is nothing better to eat than a well-made, perfectly cooked hamburger. Unequivocally, I still feel the same way.
To be perfectly clear, in order to have a state-of-the-art hamburger, there are rules which one must observe.
- First; the ground meat. (add link) There must be a specific ratio of beef to fat. I prefer 80/20 on the low beef end and 90/10 on the high end. One cannot have a fantastic burger without some fat content. It is very important for a delicious, juicy hamburger sandwich. Some think other meat such veal which is baby beef cattle raised in small stalls should be added. Personally, I don’t agree. So is the beef that is chosen. The very best ground beef is grass-fed, dry aged for a perfect amount of time (14 days precisely), and processed in small quantities. This control gives the consumer the highest quality, best flavor, and the ultimate end product. In this case, the perfect hamburger sandwich.
Step 2; Seasoning
- Second; the seasoning. There are a lot of opinions about this. Some think you need to add Worcestershire sauce and/or liquid hickory to the meat with the other spices. Garlic, onion powder or finely diced onion, and even smoked paprika. You might be correct if you are purchasing regular grocery store ground injected with water for moisture. However, in my opinion, if you are using a top-quality ground beef from grass-fed cattle (add link), all you need in the way of seasoning is salt and freshly ground pepper.
- Third; the method of cooking the burger. The very best way to cook the ultimately perfect hamburger is grilled over hot real-hickory coals. Not on a gas grill or a grill fueled with charcoal brackets. And if you are using lighter fluid to start the fire, you may as well squirt it on the ground beef patty. The patty will absorb the acrid flavor of the starter fluid during grilling. So, put a sizeable number of small strips of kindling under the first piece of dry hickory wood and light it with a match. But, whatever you do, DO NOT use lighter fluid!
Depending on how many burgers you are planning to cook will determine how many pieces of hickory you add to the fire. Once the wood stops flaming and turns into a hot glowing pile of coals, hold your hand about 10 to 12 inches above the grill and count 1, 2, 3, 4 as if you are counting off seconds. If you can count higher than 4 your coals are not ready. This, however, is the time to clean the grill with a brass wire brush. Then, with a folded paper towel and BBQ tongs, dip the folded paper towel into a small dish with cooking oil. (insert cc meats grilling burger pic)
When the grill and the hickory coals are ready place a miniature test patty on the grill and listen for the sizzle. If you get a good sizzling place the other patties on the grill. Do not poke and push them around. You want them to have a chance to obtain a good seer. Remember, color is flavor. When the outside edge halfway up the patty has lost the raw meat color, turn the patty over and cook for another 2 to 3 minutes. Oh, another very important cooking tip; Don’t press on the patty during cooking. You press out all the wonderful juices.
Lest I forget, you only need to grill the hamburger patty to a medium or medium-well doneness.
The time will vary depending how thick you prepare your patties. Cooking your burger over hot coals on a grill you will lose some of the juices. Remove the patties from the grill and platter them. They need to rest for about 5 minutes for the juices to regroup inside the burger. Just before you cover them with a sheep of aluminum foil, this is the time to add a cheese slice if you want a cheese-burger. Adding it while the patty is on the grill gums up the grill and over cooks the cheese. My personal favorite is Tillamook Sharp Cheddar.
This gives you time to dress the bun to receive the perfectly cooked ground beef patty. Now, I suggest before you camouflage perfectly cooked, perfect ground beef, assuming you have invested it the free-range, grass-fed ground beef, you take a bite of the just plain hamburger patty. This way you can fully appreciate the difference in this ground beef to standard store-bought ground beef. Having done that your fist time with this nutrition-dense ground beef you can dress your hamburger patty as you like. You could add a slice of raw onion if you prefer. Also, you can add a slice of cheese. Other burger adornments are sliced tomato and a lettuce leaf. Even Avocado slices. The only other meat I would add to this perfect hamburger is Bacon. Nice crisp flavorful bacon.
If you are worried about those juices dripping onto you clothing, use napkins! Lots and lots of napkins. You may want to roll up your shirtsleeves as well.
A 63% Nutrition-Dense Beef
- Over the years, I have had some pretty good hamburgers. Recently, I was introduced to a new beef choice. A nutrition dense, quality beef from cattle grazing on 40,000 acers of spring fed open range in Wyoming at the base of the Big Horn mountains.
- These landowning ranchers raise their cattle without GMO grains or antibiotics. They are raised in of old-fashioned sustainable ways. These Ranchers are true stewards of the land who believe “Do no harm” is a large responsibility. Therefore, they are 100% focused on raising and sourcing beef that supports the path and the future of soil and soul. They have set a bar for high-quality nutrient-dense beef higher than other beef raisers can reach. And they are proud to do so and intend to continue in that practice.
- This ground beef is so good, so pure, it takes the hamburger sandwich experience to an unparalleled taste experience. The only thing that will enrich the flavor of this ground beef hamburger is to pair it with a truly fine wine. There are a number from which to choose. I’ll list some for you below.
The list is simple; start with you red wines. Sample several to see which ones you prefer. Be bold! Try some white wines or Rosé with your hamburger. There are no hard-and-fast rules. It’s just what your preferences are when you pair wines and food. enjoy!
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