June 27, 2012 by Lauren
So it’s time for the first real recipe, eh? I figured I’d take what I grew up with for so many years (ground chuck hamburgers in a pan, yay!) and turn them into something ridiculously delicious. This recipe will teach you the basics of how to grill a burger as well as give you some fun topping ideas. Burgers are a terrific quick meal. I do them for lunches and ‘oh my god I forgot about dinner’ moments. During the winter you can cook them in a pan and those glorious summer months you can make them on your grill. The best part about these burgers is they never fail to impress. They’re juicy and moist and have the most amazing flavor combinations on top.
Click on any picture below to see them larger and get a play by play:
Goat Cheese and Arugula BurgersActive Cook time: 15 minutes Inactive Cook time: 20 minutes Yield: 2 burgers (but easily scaled)
- 3/4 lb. ground chuck, 80% lean (or however much you want to use)
- 1/4 cup caramelized onions
- 2 oz. goat cheese (semi-soft)
- 2 buns of your choosing (I think a heavier wheat one is best here)
- 1 tablespoon Worcestershire sauce
- Kosher Salt
- Start your grill. Just like an oven your grill needs to heat up. I cook on gas (it’s just way simpler), so I turn it on medium high until it reaches about 450 degrees. I give the grill a good 10 minutes to get there so I make sure I don’t burn the crap out of anything. Every grill is different so keep your eye on it.
- Put your ground beef in a large mixing bowl. Add the Worcestershire sauce, about 1/2 teaspoon of salt and some pepper. Mix those together until combined, but don’t over mix.
- Separate your beef mixture into 2 portions and begin to form those into patties. As you form them into discs make sure you remember the laws of cooked ground beef: it will get smaller and it will puff up in the middle. I always make my patties wider than needed and I put a dent in the middle of them.
- Once your patties are made, put a little more salt and pepper on the outside since you seasoned the inside already and seasoning is always good.
- Place the patties on the grill, close the lid and walk away. Your first few times don’t walk too far away, but let them be. Too many burgers go down in flames because people wanted to poke at them. Cook the first side for about 4 minutes.
- At 4 minutes you can check to make sure the one side is done. If you see good, healthy grill marks, flip away. If you don’t, the grill probably wasn’t hot enough. Flip and cook the other side of the burger another 3 minutes and put them on a new plate.
- Split the goat cheese and put it on the burgers. Cover them in tin foil and set a timer for 6 minutes. No peeking until then.
- Once your burgers have rested, assemble them by putting the caramelized onions on top (great warmed or cold) along with the arugula.
Notes: you can use regular ground beef, but ground chuck and ground round have significantly better flavor. You can also use a lower fat content beef than 80%, but most of that will burn off (there will be flare ups and it’s ok, your burger will not light on fire). When I cook burgers indoor I do tend to use a 93%.