Knock knock knock.
Who doesn’t love a burger? As a big fat carnivorous American, I have to say, a burger can be my go-to-late-night-shove-my-face-with-beef.
Buns and meat.
The problem is I don’t like eating store bought ground beef. If given the chance to think about ground beef, my brain will talk me out of eating it. I am not squeamish about meat. I have seen many a cow slaughtered. I think it’s good to know where your meat comes from in a realistic way.
SO… I bought some really nice grass fed organic hippy dippy beef chuck, the kind I was raised on for pennies on the dollar per pound. But I am in NYC. And then I built the perfect Gentleman Caller burger. Does it seem silly to write an article on a hamburger? Perhaps. But this one is classic and correct.
What you will need:
- 3/4 lb beef chuck
- roll of choice – kaiser, challah, I chose this delightful whole wheat roll
- white onion
- fresh lettuce
- large ripe tomato
- pickle slices (see The Gentleman Caller’s Granny’s pickle recipe)
- coarse ground black pepper
- garlic powder
Get out your meat grinder and get to work.
I like a courser grind on a hamburger.
You can see how naturally red this grass fed meat is. It’s a real thing…
Form into a patty on wax paper. Handle it as little as possible. The way the meat comes out of the grinder is ideal. There’s no need to mash and thrash and overwork the meat. Why do I keep having to type things like, “Don’t overwork the meat?”
Season one side. You can easily put a half teaspoon of salt, pepper, and garlic powder on each side. 3/4 pound of meat makes a thick patty.
Heat a non-stick pan. REALLY heat it. You want to achieve a hard sear.
While waiting for the heat, cut your veg the way you like it. I like it like this:
Ah, don’t those pickles look amazing? They are.
Get the meat, seasoning side down, on the hot pan. Let it go for four minutes. In that time, season the side up. After four minutes flip the burger. Let it go 4 minutes and then turn the heat OFF. **grass fed beef cooks more rapidly than grain fed. Increase cooking time if you aren’t using grass fed.
Allow the meat to rest once the heat is off. Just for a few minutes.
Look at the perfect sear. Now turn the heat back on. There will likely be some pan juices. Watch for a bubble. Smear a little mayo on both sides of the bun; mash it into the pan drippings.
Glance at it occasionally and when there is some color on the bun, remove it.
Start building. Mayo, onion on the bottom bun. Patty. Pickles, tomato, lettuce, mustard on the top bun.
And that’s it, kids. The Gentleman Caller’s Perfect Burger. Shout out to Alvin Dairyland for my early education in burger making.
Till next time.
The Gentleman Caller