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Serves 4
- Chuck is your classic
burger meat and is usually the most flavorful,
simply because it has the most fat. Ground round is
the leanest of the three, with sirloin in the middle
range. Sirloin has a great flavor, but it is the
most expensive. Fat gives beef burgers flavor and "juiciness," and
if the meat is too lean, it has a tendency to dry
out when cooking. Try combining half chuck and
half sirloin. You get the great taste of sirloin
with the juiciness of chuck.
- When forming your meat patty, divide meat mixture
into equal portions, then into balls by gently
tossing from hand to hand. Gently form into 1-inch
thick patties. Press the center each patty so it is
slightly thinner than the edges. Burgers bulge when
cooked--by forming the patties thinner in the center
than around the edges, you end up with the model bun-ready
shape after grilling.
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1/2 cup shredded Monterey jack
4 slices
cooked bacon, chopped
1 pound ground chuck (or 1/2 lb chuck
and 1/2 lb sirloin for leaner and more flavorful burger)
Kosher
salt and freshly ground black pepper
4 large Mrs Baird’s
Hamburger Buns or Sandwich Buns
Ketchup, mayonnaise, and mustard,
for serving Lettuce, sliced tomato, onion, and avocado, for
serving
Combine the jack cheese and chopped bacon in a bowl. Put the
beef in another bowl and season with salt and pepper; use a
rubber spatula to mix it in. Flatten 1/4 of the meat mixture
in the palm of your hand. Squeeze together about a tablespoon
of the cheese and bacon mixture to make a little nugget; put
it in the center of the ground beef. Bring up the sides of
the patty over the filling, making sure the cheese is completely
covered by the meat. Flatten slightly for a nice patty shape.
Set them side by side on a platter in the refrigerator while
preparing the grill.
Heat your grill. Brush the grates with
oil to keep the burgers from sticking. Grill the burgers for
8 minutes per side for medium. (The USDA recommends cooking
ground beef until it is no longer pink and the internal temperature
is 160 degrees F.)
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