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So what makes the purrfect burger for you?


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General Discussion

So what makes the purrfect burger for you?

LindaWhit | | Jun 8, 2008 05:36 PM

One that just gets you purring with delight? This is a homemade burger only, not one from a restaurant.

I just had a "perfect burger". Perhaps it was the weather (hot and sticky but I'm inside in the cool A/C). Perhaps it was the "right time" for a burger. I don't know. But as I ate it, I was thinking "this has got to be one of the best burgers I've ever made for myself."

It was more simple than loaded with a lot of stuff it didn't need, IMO. An 80/20 mix of ground beef, which is my usual ground beef mixture. It was probably about a third of a pound - probably more than I needed, but it's the size I made.

I let it soak in about 2 Tbsp. of Kikkoman's teriyaki sauce, and sprinkled it with granulated dried garlic. Since I am sans grill, which is where I'd usually grill a burger, I used a ridged nonstick Calphalon pan on the stovetop.

I heated the pan for several minutes on medium to medium-high heat on the stove, and then slid the beef patty onto the grill pan. I covered it with a 3-quart pot lid and let it cook for 3 minutes, then flipped it for another 2 minutes or so, adding some thinly sliced sharp cheddar cheese (I also often use mozzarella cheese) to melt "just right". Slid the burger onto the bottom half of the bun. Usually I top the melted cheese with several slices of crispy-chewy applewood-smoked bacon which gives me the salty flavor I like (without adding salt), but tonight I chose to go just cheeseburger and not bacon-cheeseburger. Either way - a bacon-cheeseburger or just cheeseburger, it's the way I like it. No onions, no nothing else. Just a simple burger with one or two toppings.

The "bun" was a toasted "burger-sized" English muffin - my bun of choice. Spread with a slight schmear of good butter after toasting, just the way I'd eat a normal English muffin. Then a healthy squirt of Muir Glen's organic tomato ketchup on the bottom half ONLY, upon which the burger went.

If I'm not using bacon, I usually top the cheese with several large ridged potato chips before putting the top bun on the entire concoction, but since I had some homemade roasted potato salad alongside (along with some carrot-raisin salad) I didn't go that route tonight.

The Burger was perfect medium-rare with the lovely, fatty juices oozing out as I bit into the first bite. It was also crispy with the English muffin, tangy with the cheddar cheese, and just so DAMN GOOD!

So - what's your purrfect burger?