Perfect Grass Fed Beef Burgers Food
PERFECT BURGER
Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
- IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Sandwich the hot burgers between the buns and serve immediately.
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- Have a baking sheet or large plate handy—large enough to hold all four burger patties. I recommend covering the surface with parchment paper to prevent sticking.
- Bring a gas grill to high heat; if using a charcoal grill, heat the coals until they glow bright orange and ash over.
- Heat a slick of oil in the pan (preferably cast iron) or griddle over high heat until the oil begins to shimmer. Place 1-2 burgers into the pan (or whatever you can fit, just don't overcrowd) and cook until golden brown and slightly charred on the first side, about 3 minutes. Flip the patties and cook until golden brown and slightly charred on the second side—about 4 minutes for medium rare, or until cooked to desired degree of doneness. (See notes for a breakdown of degrees/doneness.)
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- Form your patties gently. "You don't want to spend a lot of time shaping your burger," Bobby says. "Basically, you want to get the burger shaped until it just holds together, so that when you eat it you can sort of see the granular pieces of the beef running through it.
- Press a divot into each patty with your thumb. "When a burger [without a well] cooks, it plumps up like a football," Bobby says. "But when I put a well in the burger, it kind of looks like a funny shape, but it plumps back up to the original shape that you want the burger to be in."
- Use a flat cooking surface. If you're cooking burgers indoors, skip the grill pan and go with a stovetop griddle, heavy cast-iron pan or large skillet that hold its heat well.
- Flip only once. "Let the griddle do its job," Bobby says. By flipping the burger only one time, you'll get a crispy seared crust that locks in the burger's juices.
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- Keep toppings simple. "Chefs like to put a lot of things on burgers, but to me if you put too many things on a burger, all of the flavors start to get muddled and it doesn't taste like anything," Bobby says.
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