December 2014

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Richard Rudisill

- Richard Rudisill

Getting down to burger business

Posted: Friday, Aug. 01, 2014

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There is nothing…and I mean nothing like a grilled burger. Whether you prefer charcoal or gas, there is just something about the sizzle of rendered beef fat slowly dripping between the grates as puffs of smoke billow and waft in the summer air. I think I just shed a tear.

To ensure the perfect crust, moist and juicy center you have to have the right kind of heat, correct ratio of fat and properly formed patty. Pick out ground beef that has a ratio of 80% lean and 20% fat. This is the best ratio for a nice juicy burger. Anything more lean will result in a dry burger and anything with more fat will be hard to cook because of flare ups; and the patties will shrink down to nothing.

When forming patties you have two options; thick or thin. Thin patties will cook fast and most likely all the way through for a well done burger. I prefer a thicker patty because it allows for a nice crust on the outside, but it takes longer to penetrate the middle of the burger allowing it to be cooked to a preferred temperature such as medium or medium rare. When forming patties always make sure to make them larger than the bun you will be using; as they will lose some volume as they are cooking.

For the grill, whether charcoal or gas, the heat can’t be too hot or the outside will burn before it penetrates past the surface of the burger to warm the interior of the burger. A medium high-direct heat is what you need in either scenario. If using charcoal, be patient and let the coal turn white hot and scatter them around for even heat. Make sure the grates are nice and hot and go for it.

The recipe below adds a green chili cheese that is spicy but not hot in the least. The canned green chilies, look for mild if you just want the flavor and not all the heat, gives this creamy cheese spread a ton of flavor. So get outside and get down to some burger business.

For more great recipes watch Troy’s Everyday Eats on WCCB Charlotte’s Rising morning show every Tuesday morning from 7-9 am and visit www.cheftroy.net.

Green Chili Cheese Burgers

• 2 Pounds-Ground Chuck-or ground sirloin
• 4 Each-Hamburger Bun-4” diameter
• To Taste-Chef Troy’s Spice Mix, or kosher salt-black pepper
• 8 Slices-Thick Sliced Bacon-cooked and drained
• To Taste-Leaf Lettuce-torn

Green Chili Cheese
• 2 Cup-Sharp Cheddar Cheese-grated
• ½ Cup-Cream Cheese
• ¼ Cup-Mayonnaise
• 1 Each-Green Onion-sliced thin
• 1-4 Ounce Can-Green Chili

Directions

1. Mix all ingredients for pimento cheese together to completely combine, cover and refrigerate.
2. Preheat grill for direct heat grilling to medium high heat, about 475 degrees.
3. Divide meat into 4 equal portions and form into patties.
4. With thumb make a slight indention in center of patty, to help from plumping up.
5. Lightly oil and season the burgers with Spice Mix.
6. Place burgers on grill over direct heat, cook untouched until slightly charred, about 2 to 3 minutes, and flip.
7. Cook until second side it slightly charred, about 2 to 3 minutes, or to desired doneness.
8. Lightly grill insides of burger buns.
9. Add lettuce to bottom bun, top burger, green chili cheese, bacon, top bun and serve.

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