There’s nothing better than a good burger. In my opinion, it’s important to keep it simple. I see photos all over the internet of huge burgers- stacked high with ridiculous things like lobster tails, mac and cheese, pieces of fried chicken… what are we even doing? A burger is a burger. Really good beef, really good cheese, really good sauce, and really good pickles. That’s all that matters. And we’ve got all that!
Here’s what you’ll need:
A seasoning tray or rack, a spatula, a couple spoons, some softened butter or nice olive oil, a resting tray or rack, a couple side towels, kosher or sea salt, and a pepper mill. Maybe some hot sauce 🙂
For the burgers!
You’re probably sick of me saying this, but Joyce Farms knows what the heck is up. They have the best standards and ethics in the business when it comes to cattle ranching, and not only are they sustainable as a business, but they actually practice regenerative agriculture- which returns much needed nutrients and carbon to the earth, enriching the soil and counteracting the effects of high impact till farming and global warming. Real good folks down there, and they make a mean burger. This is a Steakburger, a custom blend of sirloin, ribeye, chuck, and eye round. It’s got just the right blend of flavorful fat and succulent meat, and does wonderfully on the grill. I’m so excited for you to try it.
Open up the packs, and lay the burgers on your seasoning tray or rack. Season liberally on both sides with kosher/sea salt and fresh cracked black pepper. The salt is important! Do you have iodized salt? Throw it out! Or use it to melt ice. Kosher salt or sea salt is the only way to go. Why? It’s just better. Do yourself a favor, and pick up a box of Diamond Crystal salt. I promise. It’s the only thing I’ll use besides sea salt.
Burgers are seasoned, grill is hot, you know what to do. I won’t micromanage your grilling here- but there are some keys to producing a flavorful and perfectly cooked burger. I’ll explain. First, don’t flip it too much! You should only need one flip, and two rotations. Pop the burger on a hot, clean section of the grill, and leave it there! It’s tempting to fiddle with stuff on the grill- don’t do it. Let the burger sear, forming a nice crust to lock in all the juices and flavor. Once the edges begin to turn brown, you’re probably ready for a rotate. Using a spatula, gently pick the burger up off the grill, rotate the patty 45 degrees, and place it right back on the grill. This produces those wonderful cross-hatch marks that provide more caramelization and smoky char flavor.
I generally grill my burgers for 3 minutes, rotate, grill for 2 more minutes, then flip. But everything depends on your personal preference and cook temperature. I prefer my burgers grilled to medium, you might not. Once you’ve got some nice grill marks on the bottom, give it a flip- but make sure it lands on a clean and hot section of the grill. Repeat the sear process, letting it sit for 2-3 minutes before rotating. Once you are at the point of the final rotation, for those dope cross-hatch marks, it’s time to cheese it up. You may be thinking to yourself… I have four burgers, but this idiot gave me eight slices of cheese. What the heck?! Yeah, two slices per burger. Might be overkill, but it’s all about the cheddar for me. On the final rotation, pop not one, but TWO slices of Cabot cheddar on top, and close the lid to melt the cheese. Once you’ve got melty cheese, you’re good to go. Pull those burgers off the grill and onto your resting rack. This part is super important. If the burgers don’t rest, as soon as you bite or cut into them, all those juices are gonna come gushing out- leaving you with a soggy bun and a dry patty. Rest the burger for 1-2 minutes before assembling. You can always give it a kiss on the grill if it’s not hot enough for ya. Ready for the buns?
For the buns:
Open them up, and lightly butter or oil the buns. Pop them on a hot, clean section of the grill, face down, and toast. Shouldn’t need too much time. Once they’ve got some marks, they’re ready to go! Onto a plate. To assemble, spread a thin (or thick!) layer of our bad-ass burger sauce on the bottom bun, stack a rested burger on top, and finally, layer the pickles on top of the cheese. More sauce on top, and finish it off! You’ve done it. I’m so proud of you. Fill your plate with some sides, and marvel at your good work. Enjoy!