Around here, Fourth of July is not only celebrating USA independence day. But also marks the ancient tradition of having male folk gather around the grill, pound their chest, beer in hand and debate the best way to cook a burger. Joking aside, the true test of how good a burger is starts with the preparations of the burger patty. Sure, how it is grilled is important and we will get to that in a min. But the foundations of a good burger is right meat and simple seasoning. For this recipe, I used 80/20 fat beef and kept it simple by adding in some garlic, parsley, salt and pepper. The added fat gives it flavor and the simple seasoning gives it a little kick.
As for how its grilled? Keep it simple. Put the burgers on the grill, put down the grill cover, Wait, Flip once, Wait, serve. The more you touch it, the more the juices will escape and will dry out the burger. By keeping the grill cover down you ensure the burger is cooking evenly.
Classic Burger
Ingredients
- 1 pound Ground beef 80/20 mix
- 1 tsp Salt
- 1 tsp Pepper
- 1 TBSP Parsley
- 1 clove Garlic
- 4 mini loaves Chibata Bread
- 1 bunch Lettuce
- 3 Tomatoe
- 1/4 Gruyere Cheese
Herb Aioli
- 1 TBSP Lemon Juice
- 3/4 cup Mayonnaise
- 1 tsp Lemon zest
- 3 TBSP Fresh Parsley
- 1 clove Garlic
Instructions
- Combine ingredients of the herb aioli in a small bowl. Set aside
- In a large bowl mix together the ground beef, salt, pepper, garlic, parsley
- Form patties to be a 1/4 inch larger than the bun, they will shrink on the grill
- Heat the grill to be on high/ medium heat. Cook for 3-5 mins with the grill cover down, Flip once then cook for another 3-5 mins until desired doneness.
- Take the burger off the grill and let it rest for 5 mins.
- Assemble the burger - spread the herb aioli on the bun, assemble
