Burgers

I'm rarely happy with my burgers. They're okay, but not great. How hard can this be? I've done the things people suggest -- mostly, the idea of using meat that's about 85% lean -- but it almost never comes out with the mouth feel that I want, the kind of hey, good burger! feeling that I get when eating, say, hot dogs (Boars Head All Beef; excellent). It seems that most restaurants that offer 'classic burgers sell thick ones -- say, about three-quarters of an inch thick -- but very few have one that I think is consistently good. In fact, I know of only one place where I can expect to get a great burger, and as it's about forty minutes from here, I don't go there too often. Gotta do this at home.

So once again, this year, I'm going to try -- and, being a little anal on occasion, I've decided to collect some tips on making a decent burger.

And here they are!

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http://www.bonappetit.com/tipstools/tips/2008/04/how_to_shape_a_hamburger_patty
#Put a touch of olive oil on both hands or wet them. They won't get goopy, and you won't overwork the meat, fish, or poultry. When mixing in flavorings, work gently.
# Shape a loose ball and hold it in your fingers. Press gently with the balls of your hands to form a patty. Don't pack. The more you pack, the denser the burger will be, and there's more potential for shrinkage.
# With the patty cradled in your fingers, press edges gently with your other hand cupped, turning the buger like a dial. Edges shouldn't be too shaggy, but they don't have to be perfect, either.
# Aim for patties a half-inch thick if you're working with meats such as beef, pork, lamb and poultry; fish burgers should be thicker, about 3/4-inch, to ensure juiciness in the center. To make sure you don't overcook the burger, stay by the grill and be sure the fire isn't too high. Turn the burger only once and never press on the patty with the spatula, which forces juices out, resulting in a dry burger.

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http://www.thenibble.com/reviews/main/meats/beef/burger-tips.asp
Try chuck or sirloin to see which you prefer. Some people like a blend of both. These cuts are 15% to 20% fat—perfect for an elegant burger Most burger experts use just a pinch of salt and some fresh-ground pepper. Some add minced garlic or onion (not garlic powder or onion powder—they lack potency) or some Worcestershire sauce.
Aim for 6- or 8-ounce patties. Inexperienced burger makers pack the chopped meat tightly. Don’t: A dense burger is not a juicy burger, and a lightly-shaped burger won’t fall apart. Avoid the temptation to shape and re-shape the meat; don’t compare your patty to perfectly-round patties pressed out by machines or by kitchen professionals using ring molds. Pressing down on the burger with a spatula while it’s cooking compacts the meat and presses out juices
Grilling time for your burgers will vary based on their size and your grill, but estimate 3 minutes per side for rare, 4 minutes for medium. If you’re making cheeseburgers, add the cheese for the final 2 minutes

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http://bbq.about.com/od/hamburgers/a/aa050298.htm
Once you have your patties ready for the grill you need to know a few things about grilling the burger. If you want step-by-step instructions, I have that on a separate page. Start with a very hot grill, as hot as it will go. Get everything ready and quickly lift the lid and gently place the patties on the grill. When the raw meat hits the hot cooking grate it will stick. It will seize the grate for dear life. If you try to turn it too early the burger will fall apart. The secret is to flip the burger the second it releases.

The process here is that as the bottom of the patty cooks the grease will create a non-stick surface on the patty and the heat from the grate will char the meat, separating it from the grate. At this point you want to lift the lid again and flip the patties, preferably to an unused part of the cooking grate. At this point the process will repeat. When the burgers have released again, flip them again and turn down the heat. It should only take about 1 minute per side to release from the grate. When you have flipped for the second time continue grilling for about 2-3 minutes. At this point there should be no pink left. Flip a third time and continue until done. This should be only about 2-3 more minutes. Remove the hamburger patty when done and let sit for a minute or two before you serve.

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http://thebittenword.typepad.com/thebittenword/2008/06/cooks-burgers.html

Classic Burger Sauce
Makes About 1/4 Cup

2 tablespoons mayonnaise
1 tablespoon ketchup
1/2 teaspoon sweet pickle relish
1/2 teaspoons sugar
1/2 teaspoon white vinegar
1/4 teaspoon ground black pepper