The key to awesome burgers seems to be good meat. So get good quality meat. Always. For anything. Unless it doesn't call for meat. But it should. Everything should. ANYWAY, ground chuck is good for burgers but it cooks really fast and i find it to be not as juicy. If you're feeling gutsy, combine ground chuck with ground sirloin. Otherwise, I use ground sirloin. Though it takes longer to cook through, it's super juicy.
I live in an apartment so I cook them in a pan on the stove. Make sure the pan is preheated so when the burgers hit the metal there's a nice sizzle.
-Season patties with salt & pepper. Sometimes I use a middle-eastern spice called za'atar. If you can find it, buy it.
-I let the burgers cook in their own juice so no need to add oil to the pan. Just make sure you flip the burgers shortly after the first sizzle so the meat doesn't stick to the pan.
-When the burgers are almost done I throw on some of this Montana City Grill huckleberry bbq sauce, straight from Montana so it cooks into the meat. You can get it here.
Cover the meat in foil on a plate to keep it warm and let the juices redistribute. Meanwhile...
-now pour some olive oil in the pan
-toss in some tarragon leaves and diced onion and caramelize them. (cooking it with the oil)
Top the burgers with your choice of cheese and the tarragon and onions. I then put a little bbq sauce and mayo on. The tarragon and huckleberry sauce compliment each other really well apparently.
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