Even prior to my current efforts to improve my cooking skills, I was fairly confident in my hamburger recipe and technique. Indeed, it was gratifying to see that Mark Bittman's recipe in
How to Cook Everything: The Basics was essentially the same as mine: fold chopped onions into the meat before cooking. What was new for me, however, was using the broiler for the job. I usually cook them on the stove top. It made for a nice variation, providing an exterior crust. I might not cook them quite as long next time.
Not to belittle your burgers, but I make awesome burgers.
ReplyDeleteAwesome.
Especially when my wife makes buns rather than using purchased ones.
I smell a cookoff!
What do you put in yours?
DeleteI used to use oregano based on a burger I had 20 years ago at the St. Clair Grill in St. Paul. Maybe I should try that again sometime.
The spice mix is variable. It's more about the meat mix. I use ground beef and turkey. The beef gives the texture, but the turkey absorbs the flavors of whatever you put in it.
DeleteI've tried turkey. I haven't tried mixing the two. Interesting idea.
DeleteAs a kid I equated the flat burgers in fast food with what they're supposed to look like, so every time my dad made his which were invariably fatter, I thought he'd done something wrong. I had much to learn.
ReplyDeleteFast food certainly dulled my palate as a child, too.
DeleteI've never tried making home-made burgers and yours look yummy to me :)
ReplyDeleteSo easy and so worth it!
DeleteAlways nice to learn a new cooking technique. Glad you enjoyed the change. :)
ReplyDelete~Jess
Thanks. I may yet go back to the stove top. I feel like it preserves the moisture better. I like the juices. If I can manage a genuine medium rare with the broiler, I will stick with it.
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