Ingredient of the Month: Ground Beef and a Hamburger Recipe

 

We’re excited to introduce the versatile and delicious Ingredient of the Month for February: ground beef and a hamburger recipe!

The cuts commonly used to make ground beef are the ones used the most, such as the front and rear shoulder muscles. These muscles have more fat, collagen and connective tissue and are more flavorful than leaner cuts that come from the loin and rib. These include the chuck and the round. Chuck (16-22% fat) and round (10-15%) were the cuts of choice until saturated fat became the scape goat for almost every malady know to mankind.  Sirloin (5-10%fat) was then added as a lower fat option. Sirloin is not a universal choice for all ground beef recipes, however, because of the low fat content it can be very dry and overly firm when cooked to well done. It’s an excellent choice for steak tartar or a very rare burger.

Typically, you wouldn’t cook chuck or round using a direct heat method such as grilling/broiling or panfrying; they are too tough. Grinding the meat tenderizes it, shortening collagen and connective tissue into tiny pieces that normally require long cooking time at low temperatures with a flavorful liquid. Ground beef can be formed into patties, loaves or used loosely in a sauce. Grinding also lets us undercook the meat for a tender and delicious rare or medium-rare burger.

This month we’ll tackle these popular recipes: the hamburger, Bolognese sauce, a basic meatloaf/meatball recipe and tacos.

I love a good hamburger, sometimes a cheeseburger. I’m a bit pedestrian when it comes my burger compared to all the varieties that abound these days. I love bacon, but NOT on my burger! I love blue cheese, Brie and all sorts of gourmet cheeses, but NOT on my burger. I love sautéed onions, chili, fruit, salsa and all the other concoctions people are piling onto burgers these days, just NOT on my burger! I’ve been to Bobby’s (Flay) Burger Palace, Five Guys and Danny Meyer’s Shake Shack and I skip the house specialties with the special sauces – just give me the above.

I start with a good bun, cut in half and lightly toasted. Cover the bottom of the bun with French’s mustard, a generous helping of chopped onion (red or white), crispy lettuce leaves (iceberg or Romaine), plump, juicy tomato slices seasoned with salt and pepper, a perfectly cooked burger (medium-rare to medium with crispy edges), pickle chips and close it up with the top bun.

Ground Beef Hamburger Recipe
Serves: as many as you like!

Ground Meat:

1/4 pound ground chuck or round per person
peanut oil
Kosher salt
freshly ground pepper

Burger:

1 nice bun per person, cut in half and toasted
mustard
chopped onion
lettuce leaves (iceberg or Romaine)
sliced tomatoes, sprinkled with Kosher salt and freshly ground pepper
pickle chips

Or – anything your little heart desires!

Start with a good bun, cut in half and lightly toasted.

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Cover the bottom of the bun with French’s mustard or any condiment of your choice.

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Add a generous helping of chopped onion (red or white), or caramelized onions or ….

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Add some lettuce leaves (iceberg or Romaine) or something else leafy and crunchy.

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Top with tomato slices seasoned with salt and pepper, a definite must in my opinion.

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Now heat your pan over very high heat. Pour in a dollop of peanut oil and spread it around the bottom.

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Season both sides of the burger with Kosher salt and freshly ground pepper and place the it in the pan. Listen for that sizzle! Cook for three minutes.

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Flip and press down to flatten a little. The juices contain fat, which will crisp the outer edges. Cook for two minutes.

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Flip again for one minute and again for one minute more – now it’s time to add cheese if you’re making a cheeseburger.

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A perfectly cooked burger, medium-rare to medium with crispy edges is my preference. Cook for a minute or two less for rare or a minute or two more for well done. Place on top of the dressed bun.

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Add a few pickle chips.

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Close it up with the top bun and consume!

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These remains are the sign of a perfect burger, one where the juices run down your hand and every bite has all the fixings!

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Ingredient of the Month: Ground Beef and a Hamburger Recipe
Prep time: 
Cook time: 
Total time: 
Makes: 1 burger per person
 
Start with a good bun, cut it in half and lightly toast. Cover the bottom of the bun with a sauce of your choice and add a generous helping of chopped onion (red or white), caramelized onion, or sautéed onions and peppers. Top that with something crisp and leafy, such lettuce leaves, kale or cabbage and adorn that with plump, juicy tomato slices seasoned with salt and pepper. Set a perfectly cooked burger, which has crispy outer edges and a juicy center, on the dressed and top with pickle chips or pickled jalapeños and close it up with the top bun.
Ingredients
  • Ground Meat:
  • ¼ pound ground chuck or round per person
  • peanut oil
  • Kosher salt
  • freshly ground pepper
  • Burger:
  • 1 nice bun per person, cut in half and toasted
  • mustard
  • chopped onion
  • lettuce leaves (iceberg or Romaine), sprinkled with Kosher salt and freshly ground pepper
  • sliced tomatoes
  • pickle chips
  • Or - anything your little heart desires!
Method
  1. Start with a good bun, cut it in half and lightly toast.
  2. Cover the bottom of the bun with a sauce of your choice.
  3. Add a generous helping of chopped onion (red or white), caramelized onion, or sautéed onions and peppers.
  4. Top that with something crisp and leafy, such lettuce leaves, kale or cabbage.
  5. Adorn that with plump, juicy tomato slices seasoned with salt and pepper.
  6. Set a perfectly cooked burger, which has crispy outer edges and a juicy center, on the dressed bun.
  7. Top it off with pickle chips or pickled jalapeños.
  8. Start with a good bun, cut in half and lightly toasted.
  9. Cover the bottom of the bun with a condiment of your choice.
  10. Add a generous helping of chopped onion (red or white), or caramelized onions or sautéed onions and peppers.
  11. Add some crispy and crunchy leafy greens.
  12. Top with tomato slices seasoned with salt and pepper.
  13. Place a pan over very high heat. Pour a dollop of peanut oil and spread it around the bottom.
  14. Season both sides of the burger with Kosher salt and freshly ground pepper and place the it in the pan. Listen for that sizzle! Cook for three minutes.
  15. Flip and press down to flatten a little. The juices contain fat, which crisp the outer edges. Cook for two minutes.
  16. Flip again for one minute and again for one minute more - now is the time to add cheese if you're making a cheeseburger.
  17. A perfectly cooked burger is juicy with a beautifully seared exterior with slightly crisped edges. Cook for a minute or two less for rare or a minute or two more for well done. Place on top of the tomatoes.
  18. Add a few pickled chips or pickled jalapeños.
  19. Close it up with the top bun and consume!

 

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