It’s burger time.
And to make a burger worth bragging about, there are a few simple rules to follow.
Chef David Eisel, executive development chef at Bob Evans and self-proclaimed grill master, compiled a few tips for your Memorial Day cookout.
- For the perfect, restaurant-quality burger, use ground chuck that contains 80 percent lean beef and 20 percent fat.
- To create nicely shaped burger patties, make an indent in the middle of the patty with thumb after forming. The indent helps the patty expand lengthwise as the meat tightens during cooking, rather than width-wise.
- To make the grill marks seen on burgers at restaurants, turn the burger 45 degrees halfway through cooking.
sauce.
- To maintain the flavor and juiciness of the meat, never turn more than once when grilling.
And here's a recipe to try out using these tips...
Bobby Flay’s Green Chile Cheeseburger2 pounds ground chuck, 80 percent to 85 percent lean
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 thin slices Chihuahua or provolone
4 good-quality hamburger buns, toasted
Green Chili Sauce, recipe follows
Romaine lettuce leaves, optional
4 thick slices beefsteak tomatoes, optional
Pickled jalapenos, optional
1. Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
2. Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
Green Chile Sauce:
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh epazote, or fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.
