When Beth first suggested this idea in the late spring I knew it was going to be a great project. What I didn't expect was to learn so much and fall so in love with these simple and beautiful recipes of summer. We have truly had a great time preparing this series for you.
Each post will feature an original burger and salad recipe, carefully crafted by Bethany and I to compliment each other. Each meal will also provide a beer and wine pairing true to the season and the recipes. We are even throwing in a grocery list, estimated cost at the store, and cost per plate.
To start we wanted to offer some burger basics and grilling tips. While we are going to feature alternative burgers such as turkey and vegetarian, the following tips (mostly) apply to the traditional beef burger.
1. Choose Quality Meat
Make sure to pick up the freshest ground beef from your trusted meat counter. You want to choose ground chuck as it will provide the juiciest burger. You can experiment with mixing in different cuts as you become a burger expert. One of the bests mixtures is 50/50 ground chuck and ground sirloin.It is recommended that you go no leaner than 80 percent as the grill will dry out the meat under high heat. (If you want a leaner percentage make sure to add juicy ingredients and spices for flavor. You'll also want to cook the burger over medium heat rather than high flame to compensate for the lack of fat that seals in flavor when the burger is seared.)
Don't forget about your community! Ask your butcher for meat from a local farmer. You won't regret it.
2. Do Not Over Mix
Whether you are adding simple seasonings or off-the-wall, wild ingredients you do not want to over-mix the combinations. Over-mixing leads to tough burgers. Lightly fold ingredients in with a wooden spoon and roughly form patties with your hands. (Run your hands under cold water to lightly wet them before making patties, this prevents sticking.) Reign in your inner OCD because if the patties aren't perfect that is just fine! They will change shape on the grill anyway and while appearance means a lot it isn't worth sacrificing flavor and texture.
3. Do Not Salt
Adding salt to your meat can dry it out, especially if you are making the patties ahead of time. Rather then mixing it in, lightly dust each patty just before they go on the grill. This way your burgers will still have flavor but without popcorn kernel density.
4. Make a Depression
To avoid burgers that look as pregnant as Kim Kardashian in her 3rd trimester you'll want to press the middle of your patties down. Thicker edges and a thin center will even out on the grill and you will avoid making swollen burgers like a rookie. After you have formed the patties make sure to cool them down for at least a half an hour in the refrigerator. Place the burger on the grill with the indent facing up.
5. Don't Press the Burger Down
Pressing the burger down releases all the delicious juices that give the meat its flavor and keep it from drying out! If you don't trust yourself with the spatula ask a good friend to supervise.
6. Use a Hot Grill
This grill (and Bethany) are both smoking hot. You want to sear in the flavor and slightly caramelize the meat to get the best tasting burgers. To do this you will need to start with a hot fire- you can always adjust the heat or flame after the burger hits the grill. Place the patties directly over the flame and cook for 4-5 minutes per side. If you are adding cheese you want to put that on in the last 2 minutes of cooking along with the buns around the edge of the grill to be toasted.
7. Know When the Burgers Are Cooked
--145 degrees F is Rare to Medium-Rare--150 degrees F is Medium
--160 degrees F is Medium-Well to Well
A good trick is to lightly push on the patty with the tip of your finger. If it feels like the tip of your nose it is Rare to Medium-Rare done and if it feels like your forehead it is Medium-Well to Well done.
Preparing & Pairing Salads
Salads- whether they have lettuce, noodles, potatoes, or fruit- are perfect for burgers. The wide range of tastes and textures can make for a great meal. Here is a list of things to keep in mind when making salads to go with your burgers.Prep & Cook Time
Because burgers take very little cook time you want to be sure that you aren't throwing a potato salad together as the patties are coming off the grill. In fact, many salads (like potato) are best after they have been chilled for several hours and the flavors have had a chance to meld. This also saves you time if you are having guests over. Everyone can be outside gathered around the grill, sipping drinks, and enjoying the weather if the tossed salad is already made and waiting in the refrigerator.Type of Salad
If you are serving a pasta, potato, or coleslaw salad you can make it the day before and keep chilled in the refrigerator. If the salad contains mayonnaise bring it out right before dinner, keep it cool on a bed of ice if you are worried about the heat or serving time, and return any leftovers to the refrigerator. Fruit salads should be made the day of and only a few hours before consumption as berries tend to stain serving dishes after being cut and fruit can get watery. Lettuce or spinach salads need to be made the day of as well but all fruit and vegetables can be prepped the day before. A few hours before the meal you can mix the ingredients in a large bowl and cover with a damp paper towel. Add croutons, nuts, cheese, and dressing just before tossing.
Dressing
Whether you are tossing a caesar salad or tuna pasta salad you want to always start by mixing in less dressing than you think you need. It is so much easier to throw in more mayo than it is to run to the store and buy more lettuce or pasta to save an over-dressed salad.Round Out Your Meal
Planning on making burgers the size of your face? Complete your meal with a light green salad. Are you saving calories and going turkey or veggie tonight? Splurge and make a deliciously bad for you potato or pasta salad. Are you preparing a simple burger? Spend some extra time in the kitchen on a complicated recipe you have been dying to try! Flavor has a lot to do with pairing and planning your meals but you should also keep in mind your time, money, and health.So grab a cold beer or a glass of wine and get grilling! Check-in all week long for delicious burger recipes and scrumptious salads!
Grill on,
Whitney
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