the perfect tavern style bacon/beef burger

How To Make the perfect tavern style bacon/beef burger

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  Step 1
  BURGER COOKING STYLES
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  Step 2
  GRIDDLE BURGERS 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.
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  Step 3
  TAVERN BURGERS 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.
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  Step 4
  SEASONING 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.
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  Step 5
  GRIND 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.
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  Step 6
  WHERE’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.
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  Step 7
  PREP/PREPARE
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  Step 8
  Gather your ingredients.
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  Step 9
  Coarsely grind the meat, or have that job performed by your local butcher.
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  Step 10
  Chef’s Tip: Do not use your food processor to grind the meat. The whirling action of that S-blade will cause the fat and meat molecules to bind together, and produce a much denser burger.
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  Step 11
  Chef’s Tip: If you’re not ready to cook the burgers place the ground beef back into the refrigerator.
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  Step 12
  Chef’s Note: In this batch I ground up two slices of slab bacon, along with the chuck roast. It makes a HECK of a burger.
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  Step 13
  Place a heavy-bottomed skillet over medium heat
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  Step 14
  Brush the mayo on the cut sides of the buns and then lay, cut side down in the hot pan.
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  Step 15
  Cook until nice and toasty, about 2 to 3 minutes.
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  Step 16
  Chef’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.
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  Step 17
  Remove the toasted rolls from the pan, and increase the heat to medium high.
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  Step 18
  Remove the burger from the refrigerator and form into two patties.
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  Step 19
  Chef’s Tip: Don’t squeeze and don’t press it together, just lightly form two patties.
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  Step 20
  As soon as the pan heats up, add the burgers.
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  Step 21
  Chef’s Tip: As soon as the burger hits the pan is should sizzle. If it doesn’t, your pan isn’t hot enough.
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  Step 22
  Season the tops of the burgers with some salt and pepper.
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  Step 23
  Allow them to sit, undisturbed, for 3 to 5 minutes.
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  Step 24
  Slide a thin spatula under them and flip.
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  Step 25
  Season with a bit more salt and pepper, and allow them to sit for an additional 3 to 5 minutes.
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  Step 26
  Chef’s Note: If you’re adding cheese, do it as soon as you’ve flipped and seasoned the meat. Most people don’t allow the cheese enough time to melt properly.
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  Step 27
  PLATE/PRESENT
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  Step 28
  Remove from the pan, place on the buns, and add your favorite toppings.
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  Step 29
  One of the toppings that I use, and everyone loves, is my secret hot cheese sauce.
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  Step 30
  There you go a classic pub burger with some of my homemade chips. Enjoy.
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  Step 31
  Keep the faith, and keep cooking.
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