The ultimate carnivore canvas. You can dress it up, you can dress it down. You can serve it naked (gasp). You can vary the bun, you can vary the meat. You can stuff it with cheese, top it with cheese, or eat blocks of cheese while you grill it. You can cook it on a grill or a griddle.
It’s also the ultimate crowd-pleaser. No one’s face falls when you invite them over for burgers. Your boss could fire you and your cat could get stuck in a tree, but it’s still an ok day if burgers are on the menu for dinner.
It is for these reasons that I am starting a burger series. OK, you got me- I really want to do a cupcake series, but the only Challenge-approved cupcake ingredient is the egg. No bueno.
So burgers it is. For now 🙂
Once a week for ten weeks, I will make a new, outrageously fabulous burger. I will vary the meat, the toppings, the spices, and the cooking method. I will make Bobby Flay wish he lived closer.
Food Hound Classic Beef Burger
Makes (4) 8-oz burgers
2 lbs grass-fed, 85% lean ground beef
Freshly-ground black pepper
1. Preheat your grill to high for at least 10-15 minutes so it gets nice and hot.
2. Mix the meat and seasonings (to taste) only until just combined. Form them into loose tennis-ball sizes and gently press them to flatten. Remember, the less you handle the meat, the more tender they will be. Make a thumbprint indentation in each burger to prevent “burger bloat.”
2. When your grill is hot enough (and clean), grill the burgers over direct high heat for 4-5 minutes on the first side and 3-4 minutes on the second side. This will all depend on your grill, the thickness of your burgers, and how you like them. I like mine medium, and the above times work well for me. Never, ever squeeze the burgers while they are cooking. All the juice runs out, and you are left with a meat puck. Let them rest for about 1-2 minutes once they come off the grill, and I promise juicy, tasty burgers.
Ground chipotle OR minced chipotle canned in adobo sauce, either to taste
Mix mayo and chipotle in a small bowl. Slather 1 T over each burger.
Adapted from Cooking Light
Yields about 4 cups
2 c finely chopped strawberries
2 avocados, finely chopped
1/4 c finely chopped red onion
2 T chopped fresh cilantro
Zest and juice of 1 lime
1/2 jalapeno pepper, seeded and minced
Combine all ingredients in a large bowl, toss gently. Serve immediately on top, or along side of burgers.