The Perfect Tavern Style Bacon/Beef Burger
Andy Anderson !
In truth, the perfect burger is based on who you are, and what you like. This is my definition of the perfect burger
So, you ready… Let’s get into the kitchen.
- 14 oz
- chuck steak, coarsely ground
- 2 large
- hamburger buns
- 2 Tbsp
- mayo, for toasting the buns
- cheese, the sharper the better, optional
- 2 slice
- slab bacon, optional, but tasty
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
- condiments, your choice
The burger is smashed into the griddle at high temperature, and is usually crisp on the edges, but rather juiceless (about 4 ounces). We have a restaurant chain in Wichita called: Freddy’s Frozen Custard, and they produce the perfect example of a griddle burger.
Big, thick and juicy well browned on the outside, and a bit of pink on the inside (about 7 ounces).
We’re going to concentrate on a nice juicy tavern bacon/beef burger.
To salt, or not to salt… that is the question
There are two thoughts on this one: Do you salt the outside just before cooking, or do you mix the salt in with beef before cooking? NEVER mix the salt in with the beef because it plays havoc with the proteins, making the inside of the burger a big tight mass. We will salt the burger on the outside when we cook it. Let me say that again… NEVER add salt when mixing up your ground beef. NEVER, NEVER, NEVER.
Not possible, then get your butcher to grind it for you. Most will do it for free. When you purchase prepackaged beef is accomplished using a fine grind. With a fine grind the fat and beef are so finely mixed, that the burger becomes dense and has little mouth feel. Tell your butcher that you want a course grind.
Get yourself a nice piece of chuck steak with a bit of fat. The ratio of fat to beef should be between 20 to 25 percent. If you go lower, the burger will taste dry. If you go higher it can cause problems like shrinkage as the burger cooks. And keep the meat in the refrigerator until you are ready to cook. You want those fat molecules nice and cold when they hit that hot pan.