The Perfect Honey HB Patty




 Fresh 80/20 ground chuck is my preferred choice.  This blend provides enough fat content to keep the burger juicy and flavorful.  Personally, I prefer beef burgers; however, I realize many of us live by different dietary standards. So, you choose your meat preference.

I have found that the key to making a super juicy burger is to NOT over-handle your meat when forming your patties. Don't "pack" the meat too much, it will cause your burger to be overly dense. Just loosely form your patties, just enough to hold their form.

Now that your patties are formed, use your thumb to create a well in the center of the patty, this helps the burger from "plumping up" in the center and insures even cooking. This will sound crazy to you, but, I spread delicious honey over my raw patties and then season with Montreal Steak Seasoning and salt and pepper and stick back in the fridge to chill for about 5 minutes.  The honey gives it just a touch of sweetness.  Try it!

Grill your burgers over high heat (in my case, honey side down first).  No matter what your cooking on, grill, gas or electric or a frying pan, you want to make sure to grill your burgers over a pretty substantial heat to form that nice crust that we all love.

DO NOT use your spatula to press down on your burgers while they are cooking.  Why?  Those delicious juices are meant to stay inside the burgers! Don't smoosh them out (even if  the juices hitting the flames DO give off a cool sizzling sound :) –don’t waste all that flavor!

Flip your burgers only one time–about 3 minutes on each side for medium rare. I cook mine closer to 4 minutes.  Please keep in mind that eating burgers rare or even medium does potentially carry certain health risks. So, be cautious. Be sure and let your burgers "rest" after cooking, this give the juices time to redistribute.

Load it up and Enjoy!

No comments:

Post a Comment