Wednesday, July 3, 2013

burger recipe

edited out avocado.  not a fan of them.

The Perfect Grilled Burger
Serves 4
1 ½ pounds ground chuck (80% lean)
Salt and Pepper, for seasoning
2 tbsp. Worcestershire sauce
Vegetable oil, for oiling grates

4 pretzel buns
4 slices white cheddar cheese
4 leaves butter lettuce
½ cup Grilled Sauce

Sliced pickles
Sliced olives
Sliced heirloom tomatoes
Grilled onions

In a bowl combine the ground meat, 2 tsp. salt, 1 tsp.pepper and Worcestershire sauce. Mix thoroughly and divide into 4 equal patties, making them slightly thinner in the middle than on the sides. Handle only until the patties come together: do not overwork the meat. Let sit at room temperature for 10-15 minutes. 
Preheat grill to medium high heat (about 375F) and oil grates.
Lightly press down on the burgers to flatten and place on the heated grill. Grill 4 minutes on the first side rotating ¼ turn half way through to achieve crosshatched grill marks. Flip burger and top with cheese if using. Grill for 3-4 minutes (for medium rare to medium) or longer depending on desired doneness. Remove from grill and let sit while you toast the buns.
Lightly toast the pretzel buns 2-4 minutes. Remove from heat.
To assemble burger, coat both sides of the bun with some of the grilled sauce. On the bottom bun place burger, then 1 leaf of butter lettuce and any other additional toppings you prefer. Top with top bun. Serve immediately.