For the past few months I’ve been slacking. Burger nights have become a common weekend dinner. Peanut butter, fried onions, mayoniaise, sweet chilli sauce are all regularly featured.
Every time though, I’ve taken the path of least resistance and bought pre-made burgers. Despite my best efforts, they’ve always tasted better than my own attempts. Better texture, better flavour (and also easier).
Recently though, I came across the burger section “The Food Lab” by J. Kenji Lopez. It’s inspired me to try again at burger mastery. I’m pleased to say this weekend I came a step closer.
Freshly ground beef from the Farmers Market. This was an instant winner, with a much better texture and taste than store bought.
Patties made from only ground beef. No onions, seasoning or any other distractions.
Only season the outside of the patty.
Freshly made sourdough bun from the Farmers Market. This managed to hold it’s integrity despite the juices.
Toasting the buns with butter in a pan. This created a lovely crisp texture and golden colour.
Resting the burgers after cooking
What could be better?
I still managed to overcook the burger! Next time I need to be more strict with measuring the internal temperature.
At 200g, the burgers were a quite large for my preference. Next time I will try smaller ~120g patties.
Toppings. Maybe I just missed peanut butter (thanks diet), but it seemed a little bland. Next time I’d like to plan a more cohesive topping selection ahead of time, rather than making it up on the spot.
Photo’s! I should take some photos of the steps and results.