Secret to making the perfect hamburger

September 24, 2008 5:41:43 PM PDT
Where in the Bay Area is the best burger? Our own Nick Smith is on a mission to discover the secret to making the perfect burger and he may have found in at Chez Maman!

At the heart of every hamburger is the patty. Most typically people think of a hamburger patty as beef. This is a great place to start. When using ground beef to make hamburger patties you want to select the right meat. Lean ground beef like ground sirloin or the 7% fat meat will tend to make dry burgers. Remember, when you grill a burger a lot of the fat will drain off so starting out too lean can make a dry burger. But also remember that the more fat the more the burger will shrink while cooking. The 30% fat beef can shrink by as much as 25% leaving you a pretty little patty.

Chez Maman Burger

5 oz Organic Ground Beef
Caramelized onions
Herbs de Provence

Preheat grill for medium-high heat. In a large mixing bowl, combine meat, herbs, bread crumbs, lemon juice, salt, and pepper until well mixed. Split mixture into eight equal portions. Shape into rectangular patties about 5-6 inches long. Place patties on lightly oiled grill grate and cook for 8-10 minutes on each side. Remove from heat and serve on buns or sliced baguette. Grill to taste!

Cook Time: 16 minutes