National Burger Month 05/04/2011: The Basics

Every year since I've done Burger Month, I've ended up with a burger recipe that I deem my burger standby.  In previous years, they've been simple (just the grass fed beef chuck with salt and pepper) and they've been a little spicier (shown in the link, underneath a layer of prosciutto).

But I think one of the best parts of burgers are that while I could go all out and do something with ground lamb, topping it with a bunch of feta or something, in the end the burger is just as good in its basic utilitarian unit. There is something to be said about the efficiency with which one can prepare a great sandwich, with the least amount of prep work.

In any case, my go-to standby burger, since last year is a simplification of the spicy burger that I linked to above. I lose the siracha (still what I believe to be the king of hot sauces) and the garlic powder this time, and leave it with just a little more spice than burger with salt and pepper. I've turned to this recipe for the greater part of the past year and I think it's done well.

Stuff for one burger:

1/3 pound grass fed chuck (always the grass fed)

a couple of turns of the black pepper mill

a couple of pinches of kosher salt

a pinch or so of garlic salt (the kind I use is sold by McCormick and comes in a salt grinder)

and a splash or two of worcestershire sauce (I prefer the original, Lea & Perrin's)

This is all mixed together and shaped into a patty, and cooked on a hot grill for about 3 to 3.5 minutes per side, for a nice medium.

My bread preference right now is a fresh brioche bun. Brioche because the buns they sell at Trader Joe's are just the right size for a 1/3 pound burger, and also because when toasted, the butter in the bun just smells so good. But be careful! They burn easily!

So there you have it, my go-to basic burger for 2011.

And here's a pic (because I was told I needed to have a pic). That's the basic burger on a grill pic.