STEVEN’S TOP FIVE SECRETS FOR A PERFECT BURGER
*Use a grind with a fat content of 20 percent, preferably, from grass-fed beef. Steven favors a combination of chuck and brisket and/or beef short ribs. If you’re feeling indulgent, buy Wagyu beef from a local farmer or a well-regarded online source like Pat LaFrieda.
*Keep the meat well-chilled before forming into patties. Run your hands under cold water and handle the meat as little as possible. The optimum size is 8 to 9 ounces (a modest food scale is a handy tool.). Build burgers that are 3/4 to 1 inch in thickness and at least 1 inch larger than the diameter of the bun. For a more professional look, use a ring mold or burger press (or even a clean aluminum can) to achieve uniformity. Using your thumb or the back of a teaspoon, put a shallow depression in one side of the burger to avoid excessive puffing as the meat cooks. Cover and re-chill before grilling.
*Set up your grill for direct grilling and heat to high (or medium-high if your grill runs extra hot).
You can use a charcoal grill, gas grill, or a pellet grill that has a searing feature. Toss wood chips or chunks on the coals, smoker box, or in a smoker pouch. There is no need to soak the chips or chunks as the cooking times are relatively fast (3 to 5 minutes per side, depending on how you like your burgers). The FDA recommends an internal temperature of 160 degrees for ground meats. For the best results, turn the burgers only once. And never press down on them with a spatula unless you’re making smash burgers (More on those another day.) If cheeseburgers are on the menu, it helps to overturn an aluminum bowl or cooking dome over them for a couple of minutes once you add the cheese.
*Always let your burgers rest on a warm platter or plate for two minutes before serving.
*If you’ve purchased premium burger meat, you’ll want great buns, too…right? Many chefs serve Martin’s Potato Rolls, available in some supermarkets or online. Brioche buns are good, too, as are bakery buns.
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