Build A Better Burger!
For decades, one food has reigned above all as the King of American cuisine. From backyard barbecues and drive-in’s to behind the wheel on a road trip and even gourmet sit-down restaurants, the Burger has little competition when it comes to being simple, versatile, simple and adored by people of all ages.
Not all burgers are created equal however – here’s how to make the BEST!
Sure, ground beef and some spices are always welcomed between two buns! But our butchers are happy to grind up something a little more gourmet – just ask! Consider one of these awesome meats:
Brisket. One of the most flavorful cuts for burgers. Choose “flat cut” for lean and “second cut” for richness.
Chuck. You’ll see beautiful marbling that results in a full-flavored burger. Perfect ratio of meat to fat (80 to 20 is best for burgers).
Grass-Fed. Because these cows are fed grass instead of corn, the meat is lean and clean. Want more flavor? Add some ground fat!
Wagyu. Japanese wagyu beef is some of the best in the world for its unsurpassably tender, melt-in-your-mouth texture & rich flavor.
Short Rib. Meaty and tender, you can ask your butcher to grind a boneless short rib or chuck flat tail to add in with your burger.
Sirloin. With marbling throughout, you can expect a burger with a full-on beefy flavor. Ask for top sirloin, tri-tip or knuckle.
Ground Beef. When choosing ground beef, the more fat the better! Fat = flavor!
Veggie burgers are an art-form on their own. From your favorite veggies mixed together to chickpeas, mushrooms, black beans and beyond, the potential for amazing veggie burgers is going nothing but up!
Try This: Chunky Portabella Veggie Burger
Meat, salt and pepper is O.K., but a world of possibilities open up when you decide to go beyond. Seasonings have the potential to take your burger from a backyard classic to gourmet masterpiece in the blink of an eye! Consider adding these ingredients to your burger and tag us with #BestMarket, we’d love to see!
- Dijon Mustard
- Seasoned Panko or Breadcrumbs
- Onion Soup Mix
- Bell or Hot Peppers
- Red Wine
- Soy Sauce
- Sesame Oil
- Hot Sauce or Sriracha
- Steak Sauce
- Worcestershire Sauce
- Cheese – Shredded cheddar or chunky bleu or feta
- Cajun, Jerk, Taco, Greek, Italian, Curry or BBQ Spice Blends
- Honey Garlic, Balsamic, Sweet Chili, Mexican, Chipotle Teriyaki or Korean Marinades
A burger is only as good as its “Main Event” – make it a good one! Our top patty forming tips:
Enclose butter in the center of your patties. This bastes and flavors the meat while it cooks.
Don’t pack it too tight. You don’t want a super dense burger. Simply shape a loose ball into a patty and move on.
Pay attention to size. Build your burgers to the size of a standard bun for a top notch eating experience. An ice cream scoop is a great way to portion out.
Use a spoon to make a small depression in the middle. Thick burgers puff up in the middle when they cook. Counteract this by making a small depression in the top of the patty. It also helps your burger hold its shape.
Take your pick! Cooking your perfect patties can be done on the stove top by pan frying, in the oven by broiling, grilled to perfection on your coal or gas grill or even steamed (if you’re feeling adventurous)!
We prefer the grill because 1.) less dishes 2.) savory, smoky flavor and 3.) a chance to get outside! Our top tips for cooking your burgers on the grill:
- Always let your grill come to medium-high temperature
- Make sure grates are greased or seasoned to prevent sticking
- Wait at least 4 minutes before flipping your burgers
- Cook until both sides are browned and burger is cooked to doneness: about 10 minutes for medium rare on an 8 ounce burger
- Let burgers rest 5 minutes before serving to preserve juiciness
Your burger is resting and you have 5 minutes to plan out your next step – assembling your burger! Plan ahead or use whatever is on hand, but don’t sell yourself short!
Get Saucy! Don’t be afraid to experiment! We recommend:
- Spicy Mayo
Don’t stop there! Your burger can still handle more! Try:
- Crab Meat
- Cole Slaw
- Pulled Pork
- Mac & Cheese
- Sautéed Mushrooms / Peppers / Onions
Cheese? Yes Please!
- Smoked Gouda
- Aged Cheddar
- Pepper Jack
- Hawaiian Roll
- Sweet Potato Rounds
- Eggplant Rounds
- Mushroom Caps
Taking It To The Next Level
If you can wrap it in meat, you can stuff it in a burger! Just remember that 1.) you need less than you think and 2.) make sure that filling is fully-enclosed in your burger meat or it WILL leak all over your grill!
- Our Own Gourmet Guacamole
- Our Own Gourmet Spinach & Artichoke Dip
- Our Own Gourmet Asiago Dip
- Jalapeño & Cream Cheese
- Bacon & Cheddar
- Macaroni & Cheese
- Ham & Swiss
- Peppers & Onions
- Crab Meat
If you can eat it, it can be wrapped in bacon! But don’t stop there, you can also wrap your burger meat in prosciutto, encase and bake it in dough Beef Wellington-style, stuff it in an onion, batter and fry it, serve it in a lettuce or tortilla wrap and even stick it in a full-out burrito!
Sides That Make Sense
“Burger and fries” really does roll off the tongue, but there are so many other dishes to enjoy your burger with! Consider:
- A Fresh Salad
- Cole Slaw
- Pickled Vegetables
- Green Bean, Asparagus or Other Veggie Fries
- Shishito Peppers
- Lemon Butter Zucchini Noodles
- Macaroni & Cheese
- Broccoli Salad
- Bean Salad
What does your dream burger look like? Take a pic and tag us with #BestMarket, we’d love to see!
June 6, 2018