The Perfect Burger

The one time of year I’m always down to celebrate is burger season. Burgers are a year-round food item, but something about summer thrills the burger aficionados at Dine, Wine, and Gather. Crank up the grill (or cast iron) and make flavorful patties and all of the best side dishes—potato salad, pasta salad, and grilled veggies.

1.) BEFORE COOKING

Choose the right grind.

1. For a delicious beef burger, you have to have the right ratio of fat to lean meat, which should be 80/85 % lean. If the beef is too lean, you’ll end up with a dry burger. Too fatty, and your burger is likely to get overcooked, since the fattier the grind the more the temperature rises after cooking.
2. For turkey burgers, opt for a grind that includes dark meat and is no leaner than 90%. Poultry needs to be cooked all the way for food safety so an all-white turkey or chicken burger will be tough and dry.

2.) COOKING

On the grill or on the stove?

1. Let the grill preheat fully before adding the patties. If only warm the burger will stick and fall apart when trying to flip them.
2. For a cast-iron skillet for cooking burgers indoors. Let the skillet get REALLY hot and stay hot, which creates the perfect sear for a nicely caramelized outside and a juicy inside. Heat the pan over medium-high and grease it with a slick of neutral oil.
3. Whether you’re using the grill or a pan, flip only once! More than that could result in an unevenly cooked burger. And NEVER flatten the patty as it is cooking, that will release precious juices and dry out the burger.
4. Just like steaks, burgers should rest after cooking. Place them on a rack over a baking sheet. Cover loosely with foil and let them sit for 10 minutes. The juices from the meat will reabsorb, ensuring your burger isn’t dry.

3.) TOPPING AND SERVING

Good buns and spread some love.

1. A thin crispy burger calls for the softness of a potato bun, while a thick, juicy burger needs a sturdier crumb or brioche bun. The burger and the bun need to complement each other.
2. Slather both the top and bottom bun halves with ketchup, mustard, or special sauce. At Dine, Wine, and Gather like to mix up a flavored mayonnaise to top a burger. Don’t be afraid to try out something new.

The Perfect Burger

1.) BEFORE COOKING

2.) COOKING

3.) TOPPING AND SERVING

Bon Appetit

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