I am a big fan of hamburgers. There is nothing better than a burger straight off the grill with a toasted bun topped with lettuce, tomato, and some good mayo. Know matter how you like yours dressed up, first you have to get the burger right. I think after years of trying I have found the best burger ever thanks to Ina Garten’s cookbook Barefoot Contessa Back to Basics. When I made these a couple of months ago I thought maybe it was just a fluke that they were out of this world. I made them again this weekend and they were fabulous. They are very simple. Give them a try and let me know if you get the same results. Ina’s recipe calls for Niman Ranch ground meat which you can buy in some grocery stores in this area or you can order it on-line. It is beef grown all naturally without antibiotics and primarily grass-fed. My beef came from Tommy Waldrop here in Douglasville. Anyway, start with some good ground beef and the rest is just a breeze!
Yield 6 burgers
- 2 pounds of ground beef (80% lean and 20% fat)
- 1 tablespoon good Dijon mustard
- 3 tablespoons good olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- Good hamburger buns ( I love Publix buns made fresh daily)
- Toppings of your choice
- Heat grill.
- Place ground beef in a large bowl and add the mustard, olive oil, salt, and pepper.
- Mix gently with a fork to combine. Do not compress the ingredients.
- Shape into 6 patties being careful not to pack the ground beef which will result in dry burgers.
- When the grill is medium-hot , brush the grill with oil to keep the burgers from sticking.
- Place the burgers on the grill for 4 minutes.
- Turn burgers using a spatula. Do not pierce with a fork because all the juices will be released resulting in dry burgers.
- Cook for another 3 to 4 minutes, until medium rare or longer if you prefer.
- Split buns and place on the grill to toast.
- Spread buns with your favorite mayonnaise and top with a burger. Add your favorite toppings.
- Serve hot!
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