Date:	2004-11-20 00:54
Subject:	Food Find
Security:	Public
Mood:	restless
Music:	Tony!Toni!Tone--Feels Good

I've come to the conclusion that I am the worst live-journaler ever. I just can't get into the habit of updating my journal on a regular basis. The problem is that I don't want to post unless I have something worthwhile to share.

My motivation today is one of my primary motivators: food. Time for another one of my food finds.

Everyone loves a good hamburger. It's an American classic. Then why is it so hard to find one? It's because most people don't know the proper way to cook a thick, juicy, flavorful hamburger. Here a some tips and a recipe for making the perfect burger.

COOKING TIPS

∑ When using ground beef to make hamburger patties you want to select the right meat. Lean ground beef like ground sirloin will tend to make dry burgers.

∑ The juiciest hamburgers are made with ground beef that is about 80 to 85 percent meat and 15 to 20 percent fat. This is about the ratio that you find in chuck — the best all-around cut for a perfect, juicy hamburger.

∑ The patty should be about 3/4 inch thick.

∑ Don’t overwork the meat when forming the patty. It will become tough.

∑ Be sure NOT to press the patty with the flat side of a spatula as it grills, even though you may be tempted to do so. Pressing squeezes out the flavorful juices.

∑ Only flip the burger once during cooking.

THE PERFECT HAMBURGER RECIPE

3 pounds ground chuck
3 tablespoons steak sauce (recommended: Crosse & Blackwell)
6 extra-large egg yolks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter
12 hamburger buns


1. Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it.

2. Lightly form 12 hamburgers and lightly press into a patty shape.

3. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.

4. Heat a grill, broiler, or sauté pan and cook the hamburgers for 3 to 5 minutes on each side until completely cooked throughout, with no pink in the middle.

5. Remove to a plate and cover with aluminum foil.

6. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.