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The Weekly Burger: My Perfect Burger

James Scales
The Commuter

Monday, June 1, 2009

The perfect burger. Is it real? Can it really exist? There will always be something to add to the perfect burger, something you think of after your sixth or seventh patty. But as far as I am concerned this recipe works really well for just relaxing with some friends, some drinks, a backyard porch or whatever, and a grill. The best part about this burger is its simplicity. It doesn’t take too long, in fact, it doesn’t take any time at all. So, with quickness in mind, I’ll cut to the chase.

My Perfect Burger
Makes 3 burgers

Ingredients:
1 pound of 15-27% fat ground beef
Kosher Salt
Fresh Cracked Pepper
1 Vidalia onion
1/4 cup oil
6 slices aged cheddar
1 tomato
Enough romaine to cover your burgers
Ketchup, Steak Sauce, Mustard, Mayo
3 soft buns, preferably sesame buns

Equipment: A grill, a spatula (turner), two friends for one recipe, and increase the recipe for more.

Procedure:

Preheat your grill. For better burger results, it’s best to have it nice and hot. Preheating for 10-15 minutes on a gas grill is great. For charcoal, once the coals are ready (if you start them in your grill) the grill should be hot enough. This preheating is crucial to get a good sear and make all the tasty juicy goodness stay within the burger.

Slice your onion for slices that are about a half-inch thick. Lightly oil them and hit them with maybe a touch of salt and pepper. If you have a favorite vinaigrette, use that instead of the oil. Shape three patties per pound of meat. Make sure they are a good enough size in thickness and diameter. Liberally salt and heavily pepper the patties. If your grill is preheated, lay ‘em down and let them cook, both the burgers, and the onions. Once they are down, DON’T TOUCH THEM. That is, until you are ready to turn. Three minutes a side is what I enjoy, which, depending on how thick your patties are, will be medium.

While those start to cook, slice the tomato. Get all your condiments out and ready for you and your guests. Flip the burgers top them with the cheese. If your grill has a warming area, then lay the buns on them to just warm a little and toast. After the three minutes are up, build your burgers any way you like them. Personally, its some ketchup and steak sauce with the grilled onions on bottom. Delicious.

This is merely a jumping off point for all you burger lovers seeking perfection and delight out there. Stray from the recipes I have given you! Just remember a few things: high heat on your grill, high fat content in your beef, and be creative. Enjoy your burgers, because after all, what higher form of pleasure can you possibly find? Enjoy your summer and hopefully you’ll get close to that perfect summer grill burger! Best wishes and good luck!

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