Chief Longwind Of The North
Certified/Certifiable
Late last fall, we purchased a quarter call. At the time, I was sad as the butcher shop made us quite a bit of ground beef. Now, I'm glad he did.
I took a 1/3 lb. chunk of ground beef and made it into what could easily be part of a summertime feast. It was a crazy-good piece of cooked meat, with all the flavor I could ever hope for from ground beef. The seasoning was simple. The cooking technique was simple. So good that condiments and bun were not required. It ate like tender, juicy steak. So the question is: how did I do it? The answer is: Keep is simple.
Ingredients:
1/3 lb. 75/45 blend of ground round
2 pinches Kosher Salt
1/2 tsp. coarse grind, freshly ground, black pepper
Preheat a heavy frying pan on the stove, or fire up the grill.
Form the ground beef into a loose ball. Begin flattening it into a four inch disk by pressing your palms together, while at the same time, using your thumbs to keep the disk edge intact. Turn the pattie a little in your hands and again squish it a little, still using your thumbs to make that perfect edge.
Repeat this squish/turn process until the pattie is about 3/8ths' inch thick. Make sure the pattie is slightly thinner in the middle than at the sides, so that as it shrinks while cooking, it will become an even thickness all the way across. Now, sprinkle a light pinch of the salt over one side of the uncooked burger. Sprinkle half of the pepper evenly over the same. Place the burger, seasoned side down, onto the hot pan surface. The heat should be set at medium-high.
While the first side is cooking, season the other side with salt and black pepper. Cook the first side for three minutes. then flip and cook the other side for three more minutes. Remove to a plate and let rest for one minute more. Enjoy with your favorite sides.
Oh, have napkins ready. That burger is juicy and full of flavor, just like a good steak.
If you're cooking the burgers on the grill, pre-form the burgers and season one side of them. Place them on the hot grill land season the other side. Again, cook for about three minutes per side. Remove and let rest.
Ok, you can use bread and condiments if you must. Myself, if you have really good ground beef, and season lightly, and cook until just barely done, the completed burger can stand on its own.
Just think, when you've mastered that burger, you can branch out and hit it with a compound butter, or top it with some sliced mushrooms, or even a great meat sauce. Me, I think I'm going to quit putting my burgers between buns. Sooooo good.
Seeeeeeeeya; Chief Longwind of the North
I took a 1/3 lb. chunk of ground beef and made it into what could easily be part of a summertime feast. It was a crazy-good piece of cooked meat, with all the flavor I could ever hope for from ground beef. The seasoning was simple. The cooking technique was simple. So good that condiments and bun were not required. It ate like tender, juicy steak. So the question is: how did I do it? The answer is: Keep is simple.
Ingredients:
1/3 lb. 75/45 blend of ground round
2 pinches Kosher Salt
1/2 tsp. coarse grind, freshly ground, black pepper
Preheat a heavy frying pan on the stove, or fire up the grill.
Form the ground beef into a loose ball. Begin flattening it into a four inch disk by pressing your palms together, while at the same time, using your thumbs to keep the disk edge intact. Turn the pattie a little in your hands and again squish it a little, still using your thumbs to make that perfect edge.
Repeat this squish/turn process until the pattie is about 3/8ths' inch thick. Make sure the pattie is slightly thinner in the middle than at the sides, so that as it shrinks while cooking, it will become an even thickness all the way across. Now, sprinkle a light pinch of the salt over one side of the uncooked burger. Sprinkle half of the pepper evenly over the same. Place the burger, seasoned side down, onto the hot pan surface. The heat should be set at medium-high.
While the first side is cooking, season the other side with salt and black pepper. Cook the first side for three minutes. then flip and cook the other side for three more minutes. Remove to a plate and let rest for one minute more. Enjoy with your favorite sides.
Oh, have napkins ready. That burger is juicy and full of flavor, just like a good steak.
If you're cooking the burgers on the grill, pre-form the burgers and season one side of them. Place them on the hot grill land season the other side. Again, cook for about three minutes per side. Remove and let rest.
Ok, you can use bread and condiments if you must. Myself, if you have really good ground beef, and season lightly, and cook until just barely done, the completed burger can stand on its own.
Just think, when you've mastered that burger, you can branch out and hit it with a compound butter, or top it with some sliced mushrooms, or even a great meat sauce. Me, I think I'm going to quit putting my burgers between buns. Sooooo good.
Seeeeeeeeya; Chief Longwind of the North