So rather than give up on the burger I’ve decided to only eat good ones and this starts with cooking my own at home!
For me a good burger is all about the meat. If you ask around people have quite different views of what meat makes a good burger…
One cut comes up more than any other though. Chuck, from the shoulder, has an amazing ratio of meat to fat lending itself incredibly well to mincing and makes an amazing burger.
Sadly I don’t have space for a dedicated grinder at the moment. Luckily the guys over at the ElsCo agreed to do some mincing for me and made some burgers up from my specifications.
My choice was pure and simple Chuck with 7% Bone Marrow for that extra intense beefy kick. I also wanted to try a mix Richard Turner, the man behind Hawksmoor and ElsCo, did for a turn behind the helm at Burger Monday a while back.
His mix was 31% Chuck, 31% Short Rib and 31% Fillet also with 7% Marrow. In short it sounded amazing and he knows his meat…
If you want tips for how to cook the perfect burger you’ll need to check out A Hamburger Today. A truly encyclopaedic blog all about burgers and a great research source for geeks like me!
For a burger that weighs approx 180 grams you’ll need no longer than 3 minutes each side on hot griddle pan. It doesn’t need any oil, only a little seasoning.
If the pan is hot enough it won’t stick at all! After 3 minutes on each side place it on a warm plate with the cheese on and let it rest for 2 minutes covered with a bowl allowing the steam and heat of the burger melt the cheese fully.
American cheese is perfect for burgers purely because it’s already mixed with emulsifiers. These help it melt without the fats separating from the cheese.
This is why you get a greasy mess when you put cheddar where it shouldn’t go! Its science people now stop fucking around!
The rest is up to you! I love the texture of chopped sweet onion and gherkins in my burger. Sauce should be simple and I just go for Ketchup and Mustard. French’s and Heinz Fiery Chilli for me…
Bread has to be bread though, no fancy Brioche in my household!
Which burger did I prefer? The Chuck; texturally it was far superior and I was beaming after I’d wolfed it down. So juicy, sweet and just fucking sexy it was one of the best burgers I’ve ever had.
And with that I do include the meatwagon…