Secrets Behind A Juicy Burger

Most of us love and crave a good, juicy, and delicious hamburger. The growth and expansion of burgers in restaurants, and restaurants that are specific to specialty burgers has grown rapidly in the 2000’s. Using celebrity Chef Bobby Flay as an example; not only does he own high end restaurants, but now has Bobby’s Burger Place that has expanded nationwide and goes as far as putting potato chips on burgers! Most of you have probably seen Shake Shack’s, BGR, Wahlburgers, Smashburger, Caliburgers, and other specialty burger joints popping up around your neighborhoods. From infinite amount of toppings, styles, and cooking methods, burgers have won the hearts of family lunches and dinners, and even breakfast! Burgers are consumed an average three times a week in households, which is inequivalent to over 50 billion hamburgers consumed each year!

To ensure and fully enjoy a burger, it starts with really good, quality meat that you can get delivered at home. At Beef by Chuck, you can order ground beef!  Beefalo is leaner with less fat but still has a huge punch of flavor. All three of these offer delicious hamburger meat, whether you are making Hamburgers, tacos, hamburger gravy, chili, or other ground meat recipes. Our idea of a perfect burger is using any one of our three styles, but also adding subtle ingredients that enhance not only the flavor of the meat but the juices of the meat, to make your perfect burger at home. The idea of a perfect burger is to actually taste the meat, and not cover it up with too many seasonings and condiments. Below we will share a winter stovetop burger recipe with you that can be used for any meal. As you continue to follow our blogs, this summer we will offer great grilling recipes for our ground meats and different grilled burgers!

Classic Hamburger

 1 lb of ground beef

1 teaspoon salt and pepper

1 teaspoon garlic powder

½ teaspoon onion powder

1 egg

1 tablespoon worcestershire sauce

 

Directions:

On stovetop on medium high heat, heat a large non-stick skillet with about a teaspoon of oil (canola or vegetable oil). In large bowl, mix all ingredients until well blended making sure not to over mix. Form beef into circle and divide with your hand; make one line down the middle, and one across making four sections of beef. Take one section each and form into patties slightly bigger than your buns. They will shrink a little during cooking process. Place patties into pan and cook about 6 minutes per side and flip. Allow your burgers to cook and hold the juiciness-don’t press down on them with the spatula! Make sure it has a nice brown crust on the outside too for extra flavor. Lower heat after about 3 minutes to low, medium heat so burgers can cook to about medium temperature, about 5 more additional minutes depending on thickness of burger. Serve on Martin’s Potato Buns with your favorite condiments and enjoy. If you prefer toasty buns, go for it! Our favorite condiments are onion, bread and butter pickles, and ketchup!

Note: to make a breakfast burger, after removing patties from skillet and keep heat on, and add a tablespoon of butter. Then add four eggs. Fry until over easy, where the yolk is still runny but the whites are cooked through. Salt and pepper to taste, and place on top of burgers with a toasted English muffin and enjoy a Sunnyside breakfast burger!