As promised, it’s time for burgers. Burgers may be my favorite meal. In Portland, I did a pretty good job of maintaining at least a burger a week habit, and before we moved to Davis, I made a bucket list that was largely driven by a desire for burgers I’d heard about but hadn’t had yet. Over the last couple years, I’ve tried to perfect my technique to deliver my ideal, medium-rare burger.
We recently joined a meat CSA called the Foragers. Each month we receive a mix of beef, lamb, and chicken. We invited a friend over, and busted out a one pound package of 85% lean ground beef. I’ve found that 1/3 pound burgers are the perfect size—meaty and filling, without being overwhelming. I generally prefer something closer to 75-80% lean beef, but I’m not too picky, as long as it isn’t very lean.
I divided the beef into equal portions and formed some thick patties.
Then I pressed some salt and pepper into each side of the patties.
I put some bacon grease in a cast iron skillet and sautéed some onions.
When the onions were done, I put the burgers in. I use a frequent flipping method, flipping every minute. As detailed by A Hamburger Today, this method helps retain moisture and reduce the ratio of overcooked to medium rare meat.
I find that nine minutes is about the perfect cooking time for medium-rare. When they were done, I removed them to the buns. I like mayo and a bit of dijon on mine. I added a nice dollop of chèvre to the burger.
Since tomatoes are very out-of-season, and persimmons are very in season, I added some sliced Fuyu persimmons.
Finally, I added some butter leaf lettuce and the sautÃ©ed onions.
Everyone got to make the burger the way she liked it.
The goat cheese and persimmon were a killer combo, a little sweet and much better than a December tomato would have been. Though I enjoy a wide variety of cheeses on my burgers, I’ve found recently that soft cheeses, such as chèvre or bleu cheese, added after the burger is done cooking, are really doing it for me. All the photos are here.
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