As a child, I only appreciated hamburgers from fast food restaurants. Auntie would make hamburgers that to me, were more like seasoned meatballs on sandwich bread. While they were tasty, I thought that they didn’t compare to McDonald’s. After all, McDonald’s had real buns and circus colored straws! Next, there was Shoney’s Big Boy…their All American Burger was served with a fancy flag pick. Even into adulthood, the burgers at Ruby Tuesdays or Chili’s were more impressive than a burger from home. We’re talking gourmet buns, blue cheese, onion straws, and fancy picks!
I had not planned on today’s post being about a hamburger but I had a burger that was so good, I really wanted to share it. Actually, I didn’t want to share the burger, I wanted to tell you about it. This burger was so good that I practically hung up on my husband. I needed “me time” with this burger. After all, it had a buttery toasted sesame seeded bun and a fancy bamboo pick!
P.S. I was wrong…The taste memory of Auntie’s burgers still linger in my mind but, I only remember the decoration of the other burgers.
|Cook without pressing…it took a while for me to learn this tip!|
|Build burger with your favorite elements|
Great Burgers at Home
1 pound ground beef(85-15)
1/3 cup cold water
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper
4 slices cooked bacon
4 slices cheese, I used pepper jack
thinly sliced red onion
baby field greens, or lettuce of your choice
4 seeded burger buns
2 tablespoons unsalted butter
Toast buns by melting 1 tablespoon of butter in a skillet on medium heat and adding 2 buns(4 pieces), cut side down until toasted, about 1-2 minutes. Repeat with remaining butter and buns, set aside until ready to assemble burgers.
In a bowl, combine ground beef, water, seasoned salt, and pepper. Work mixture until water is absorbed. Divide meat into four equal pieces and shape into patties. Uniformly poke patties on one side with fingers, being careful not to make complete holes in patties. Heat a heavy skillet on medium high heat, cook burgers starting poked side up (they’re ready to flip when some of the juices begin to puddle in those indentations) for 3 minutes on each side for medium well. Do not press burgers during the cooking process. In the last minute of cooking, top each burger with a slice of cheese. Spread each bun with mayonnaise and garlic mustard. Transfer cooked burgers to toasted buns. Top with bacon, onion, lettuce, and tomatoes or with your desired elements. Add a pick!