SpanishCastleAle
Well-Known Member
Everybody's vision of a perfect burger is different. I've tried mixing spices/seasonings/marinades in, pre-seasoning, using binders, etc. but for me...none of that actually improves the burger (doesn't necessarily make it worse either) so there's no reason to go to the trouble. For me it's just: make the patties with good, fresh beef of the proper fat-content; refrigerate; cook on high heat and season w/ salt & pepper after you flip it.
This is sort of what I was getting at in the op...that for me...the perfect burger is uber-simple but the devil is in the details.
Another thing I just discovered the other night: the buns should be not too soft but not too hard either and not chewy like sourdough. I bought potato hamburger buns and they were a bit too soft.
This is sort of what I was getting at in the op...that for me...the perfect burger is uber-simple but the devil is in the details.
Another thing I just discovered the other night: the buns should be not too soft but not too hard either and not chewy like sourdough. I bought potato hamburger buns and they were a bit too soft.