Food & Drink - - RECIPES -

Many peo­ple like to add dif­fer­ent flavour­ings to their burger meat. We ran a gamut of tests to see what we re­ally liked. Recipes in­cluded sautéed onions and gar­lic, wilted spinach, Worces­ter­shire sauce, Asian flavour­ings such as soy and gin­ger, lots of herbs. We tried stuff­ing them with a heart of cheese, sautéed mush­rooms, even braised short ribs. Ul­ti­mately, while these all make very dif­fer­ent burg­ers, more like meat­loaf, they do mask the flavour of good-qual­ity meat. We would rather serve these on the side than make them an in­te­gral part of the ex­pe­ri­ence.

1½ lbs (750 g) grass-fed ham­burger meat, prefer­ably freshly ground, cold

Olive oil

Salt and freshly ground pep­per to taste 4 brioche or soft buns

1 Form four 1-inch-thick (2.5-cm) pat­ties han­dling the meat as lightly as pos­si­ble. Brush with olive oil then sea­son lib­er­ally with salt and pep­per. Push your thumb into the cen­tre to make a “dim­ple.” This helps the burger not shrink.

2 Heat grill to high. Place meat on the grill. Grill 4 to 6 min­utes a side for medium to well done, 3 min­utes a side for medium-rare to a min­i­mum tem­per­a­ture of 160°F (71°C), flip­ping once. 3 Place buns on grill for last 2 min­utes, flip­ping them af­ter a minute.

4 Have your condi­ments ready and place on or be­side the burger. Serve im­me­di­ately.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.