It was two summers ago when I first learned the “secret” of the perfect summer hamburger that will make every guest’s mouth water. It happened after I’d pretty much given up on getting a good grilled hamburger. It just seemed like they never tasted as good as “when we were kids,” and the 4th of July or Labor Day cookouts would have everyone standing in line for one of dad’s hamburgers from the grill. They were even good – I mean delicious – without anything but a plain white bun. Add some ketchup, onion, tomato, lettuce, pickles and a slice of cheese, and you had a complete meal that was well worth the time it took for the charcoal briquettes to turn gray with heat.
So, am I just reliving some fond memories, or was their really something better about the hamburger meat in those days? I did some checking around and found there definitely is a difference in meat, which is the key to making the best hamburgers in town.
Fortunately, I live in a community that still has the closest thing to a butcher shop that probably exists anymore. And this is where I learned about hamburger meat and how to make the best hamburgers in town.
Begin with the best meat you can find; I’m speaking here of high-quality meat. If you buy what I call “tube hamburger” or any other ground beef that has been pre-packaged so you really don’t know what you’re buying, you’ve already shot yourself in the foot when it comes to the best hamburgers in town.
If you have access to a butcher or someone behind the meat counter at your supermarket who is willing to grind meat for you while you wait, you’re in good shape. Otherwise, you can buy good quality sirloin or chuck steak and process it into “hamburger” in your food processor when you get home.
Look for meat with 15 to 20 percent fat. I’m fortunate to be able to have mine ground right at the meat counter while I wait. Assuming you use your food processor at home, cut the steak into small pieces and “process” away until the meat is of a chopped consistency. If it’s processed too much, it will be too fine, and chances are you will pack it too much when you make your patties – something you definitely do not want to do. Each patty should be about 6 ounces and packed together just enough to make it hold its shape and not fall apart.
Seasoning the ground meat is a matter of preference, but I think of a grilled hamburger as something between a good steak, seasoned with just salt and pepper, and highly seasoned meatloaf. We season our burgers with only a little garlic powder and some Worchester sauce; you may prefer any number of additional seasonings from herbs to grated cheese to hot sauce to minced garlic. You are only limited by your taste and imagination.
Next, be sure your fire or coals are hot – no flames, but very hot. With the grilling rack three to four inches above the heat, cook your hamburgers for a total of 6 to 14 minutes, depending on their size and how well you want them cooked. Do not smash them with the spatula after turning, and turn them only once.
When cooked the desired amount, call in the hungry guests, finish up with the condiments and wait for the compliments to roll in. I guarantee you will look forward to grilling hamburgers again, not to mention how delicious they will taste.
