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.
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- 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
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.
5GRIND YOUR OWN BEEF
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.
6WHERE’S THE BEEF
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.
16Chef’s Note: The toasting of the bun is optional; however the crunch creates a desirable mouth feel, and stays together better when dealing with a juicy pub burger. I’m using Kaiser rolls for these burgers because they are the perfect balance between a harder roll, like a Ciabatta, and the more traditional soft hamburger roll.