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| Measure the salt and pepper into a small bowl and mix. In another small bowl, measure the oil. Cut 8 pieces of parchment or foil into squares 4-5 inches or so. | Divide the hamburger into 8 equal
pieces, 4 ounces each. |
Form each piece into a disc by cupping one hand around the edge of the meat and pushing gently with the other hand to flatten it. Each patty should be 1/2-1 inch thick and 4 inches in diameter. | ||||||
2 pounds hamburger 80% 20% 3 tablespoons vegetable oil 1 T McCormick Steak Seasoning or 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Hamburger with 80% lean meat and 20% fat makes the best burger. 70% 30% is too greasy and ends up without much meat. 90% 10% is too dry and tasteless. I like to prepare all of this before handling the meat so I don't have to keep washing my hands to get things. It's important to handle the meat gently or it will get tough. |
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| Using a meat brush or the back of a spoon, brush on 1/2 teaspoon of oil. Sprinkle with 1/8 teaspoon of the steak seasoning or the salt and pepper mixture. | Flip onto a piece of parchment or foil and repeat on the other side. Repeat with the remaining patties. | Stack and cover. Refrigerate until ready to grill. | ||||||
It's best not to mix the seasonings into the meat, but rather sprinkle them on the outsides. This way they will still get the flavor and stay tender. Using parchment paper or foil is a great way to transport the meat from the plate to the grill without over-handling it or having it stick to the rest of the patties. |
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| Slice the tomatoes, wash and tear the
lettuce to the desired size. Slice the cheese. Heat the grill to high 5-10 minutes before grilling. Heat an oven to broil with a rack on the second highest setting. |
Pick up a piece of the parchment paper with a patty on it. Flip onto the grill. Remove the parchment paper and repeat with the remaining patties. Grill 3-6 minutes with the lid open. | Open the buns and place them on a baking sheet with the insides facing up. Broil in the oven for 2 minutes until lightly browned. | ||||||
8 hamburger buns 8 slices cheese (swiss, cheddar, or mozerella) 1 tomato 4-5 leaves Romaine Lettuce For the best grilled taste, keep the lid open. Closing it creates more of an oven effect and will taste more like it was baked. |
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| Squirt or brush 1 teaspoon of barbaque sauce on the top of each. | Spread it around. Flip and grill another 3-6 minutes. | Spread 1-2 teaspoons mayonaise on the bottom inside of each bun. | ||||||
1/4 cup barbeque sauce (Sweet Baby Ray's or Famous Dave's) 1/4 cup mayonaise Mayonaise of course gives the burger a creamy taste. It also protects the bun from getting soggy. |
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| Flip the burgers and repeat with the barbeque sauce. Place a piece of cheese on top of each. Reduce the heat to low/medium and close the lid until the cheese is melted and the burger is cooked through. | Bring the bun tray to the grill. Place a burger on top of the bottom half. | Place the tops on and serve. | ||||||
I like to make things easy to serve. Having the mayonaise already on the bun and the burger assembled makes it simple. Everyone can add their desired condiments without fussing with the buns and burgers seperately. |
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| Set out the sliced tomatoes, lettuce, ketchup, and mustard to pass around. | ||||||||
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| Hamburger Buns | Macaroni & Cheese | Berry Frozen Yogurt | ||||||
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Make Ahead Burgers Day Before or Day of Prepare the patties in the morning and refrigerate until ready to grill Freeze Prepare and place in zipper-lock bags. Freeze up to 6 months. Defrost completely in the refrigerator 1-2 days before grilling. Buns Day of Bake, cool, and slice the buns. Cover until ready to use. They are great the day they are made, but not as good the day after. Freeze what you don't use. Freeze Bake, cool, slice, package, and freeze the buns. Thaw at room temperature 1-2 hours before using. Freeze up to 4 months. |
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Perfect Burgers serves 8 8 hamburger buns 2 pounds hamburger 80% 20% 3 tablespoons vegetable oil 1 T McCormick Steak Seasoning or 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper 8 slices cheese (swiss, cheddar, or mozerella) 1/4 cup barbeque sauce (Sweet Baby Ray's) 1/4 c mayonaise condiments 1 tomato 4-5 leaves Romaine Lettuce ketchup mustard 1. (1)Measure the salt and pepper into a small bowl and mix. In another small bowl, measure the oil. Cut 8 pieces of parchment or foil into squares 4-5 inches or so. 2. Divide the (2)hamburger into 8 equal pieces, 4 ounces each. Form each piece into a disc by cupping one hand around the edge of the meat and pushing (3)gently with the other hand to flatten it. Each patty should be 1/2-1 inch thick and 4 inches in diameter. Using a meat brush or the back of a spoon, brush on 1/2 teaspoon of oil. (4)Sprinkle with 1/8 teaspoon of the steak seasoning or salt and pepper mixture. Flip onto a piece of (5)parchment or foil and repeat on the other side. Repeat with the remaining patties. Stack and cover. Refrigerate until ready to grill. 3. Slice the tomatoes, wash and tear the lettuce to the desired size. Slice the cheese. 4. Heat the grill to high 5-10 minutes before grilling. Heat an oven to broil with a rack on the second highest setting. Pick up a piece of the parchment paper with a patty on it. Flip onto the grill. Remove the parchment paper and repeat with the remaining patties. Grill 3-6 minutes with the lid (6)open. 5. Open the buns and place them on a baking sheet with the insides facing up. Broil in the oven for 2 minutes until lightly browned. 6. Squirt or brush 1 teaspoon of barbaque sauce on the top of each. Spread it around. Flip and grill another 3-6 minutes. 7. Spread 1-2 teaspoons (7)mayonaise on the bottom inside of each bun. 8. Flip the burgers and repeat with the barbeque sauce. Place a piece of cheese on top of each. Reduce the heat to low/medium and close the lid until the cheese is melted and the burger is cooked through. 9. Bring the bun tray to the grill. Place a burger on top of the bottom half. Place the tops on and (8)serve. Set out the sliced tomatoes, lettuce, ketchup, and mustard to pass around. |
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Notes 1. Hamburger with 80% lean meat and 20% fat makes the best burger. 70% 30% is too greasy and ends up without much meat. 90% 10% is too dry and tasteless. 2. I like to prepare all of this before handling the meat so I don't have to keep washing my hands to get things. 3. It's important to handle the meat gently or it will get tough. 3. It's best not to mix the seasonings into the meat, but rather sprinkle them on the outsides. This way they will still get the flavor and stay tender. 5. Using parchment paper or foil is a great way to transport the meat from the plate to the grill without over-handling it or having it stick to the rest of the patties. 6. For the best grilled taste, keep the lid open. Closing it creates more of an oven effect and will taste more like it was baked. 7. Mayonaise of course gives the burger a creamy taste. It also protects the bun from getting soggy. 8. I like to make things easy to serve. Having the mayonaise already on the bun and the burger assembled makes it simple. Everyone can add their desired condiments without fussing with the buns and burgers seperately. |
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Hamburger Buns makes 8 Poolish 1 c (8 oz) cool water 1 c (5 oz) all-purpose flour 1/4 t instant yeast Final Dough poolish (use all of it) 1 1/3 c (6.5 oz) all-purpose flour 1 T (.25 oz) gluten 1 t brown sugar 3/4 t instant yeast 1 1/8 t salt 3 T (1.5 oz) olive oil Poolish In the bowl of an electric mixer add flour, water and yeast. Using the paddle attachment, mix on medium speed 2 minutes. Cover and ferment 4-6 hours. Final Dough To the poolish add the remaining ingredients. Using the paddle attachment, beat on medium speed 5 minutes. The last minute the dough should (1)clean the sides of the bowl. Spray a medium bowl with cooking spray. Form the dough into a ball and place inside the prepared bowl. Lightly spray the top of the dough with cooking spray. Cover and rise (2)60-90 minutes or until double in size. Shaping & Baking Eight Hamburger Buns Spray a baking sheet with cooking spray and set aside. Lightly flour a work surface. Divide dough into 8 equal pieces. Form each into a (3)loose ball by picking up one of the pieces and using both thumbs to push the dough almost through at the center. Bring the rest into the hole you have created and pinch the bottom. Continue to gently pinch the bottom to stretch the dough until it is smooth all the way around. Set aside. Repeat with the remaining pieces. Take the first piece you formed and flatten it into a disc about 1 inch high. Set on prepared sheet. Repeat with the remaining pieces. (4)Pop any large bubbles that emerge to the surface. Lightly spray a piece of plastic wrap and cover the pan. Rise 30-60 minutes until double in size. Heat oven to 400 at least 15 minutes before baking. Bake 20 minutes. Move to a cooling rack and cool completely. Slice and serve. Notes 1. This is a very soft, sticky dough. It should clean the side of the bowl after 4 minutes of mixing and hold a very loose shape after it is done in the mixer. Too much flour- it will clean the sides of the bowl before 4 minutes. The paddle attachment won't mix it very well if there is too much flour, it will just stick inside the paddle and spin it around. It will hold too stiff a shape while rising Too little flour- it will not clean the sides of the bowl and won't be able to hold even a loose shape during rising. 2. It is hard to estimate rising times. It largely depends on the temperature of the dough and in the room. In the summer or a very warm house it will rise much faster than in the winter or in a cold house. 3. This is a soft dough and should be handled gently so the end result can be airy and light. It is important to form tem properly so when handling the dough do so gently but meaningfully. 4. If air pockets rise to the surface while forming the buns, gently pop them. If you don't they can get very large and deflate the dough prior to or during baking. |
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