The fourth of July is a summer celebration of food, fireworks and fun. Let this also be the time you show off your grilling skills with an unforgettable burger. Keep it simple with a few basic tips to guarantee the best burger every time.
First, start with fresh, high-quality ground beef. This way the full flavor of the meat can be enjoyed with just the flame of the grill.
Second, don’t over handle the meat. Form a patty loosely to ensure a juicy burger. Once the patty is formed, make a small indention in the center of the patty with your thumb. This trick will keep the burger flat while grilling.
Finally, season the patty to make it grill ready. All you need is salt and pepper.
This is a simple burger recipe to use as an amazing foundation on which to build a creation to fit all tastes. Take requests for cheese and serve lettuce, tomato and pickle on the side. Guests may be snatching the patties right off the grill.
- 2 pounds ground beef
- 1 1/2 tsp. salt
- 3/4 tsp. fresh ground pepper
Form patties and salt/pepper one side. Place that side down to grill. Grill for 5 minutes. Season other side and flip. Continue to grill until desired doneness. Approximately 4 more minutes would have the burger at medium. Let stand for several minutes before serving.
Now that the foundation for a juicy burger has been perfected, it’s on to toppings. Serve a cheese platter of different cheeses, from a sharp cheddar to an intense blue cheese. Try a new spin on condiments too, serve pesto, wasabi, mayonnaise and spicy slaw to top it off. Of course, don’t forget the oldies but goodies, no doubt there will be those that want the standards and you will have all the bases covered.
- 1 tablespoon wasabi powder
- 2 teaspoon water
- 6 tablespoons mayonnaise
In a bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise. Ready to serve.
- 1 head green cabbage, shredded
- 3 carrots, grated
- 1/2 red onion, thinly sliced
- 1 green onion, chopped
- 1 chile, sliced (jalapeno, habanero or whatever’s your favorite)
- 1 1/2 cups mayonnaise
- 1/4 cup spicy mustard
- 1 tablespoon cider vinegar
- 1 lemon, juiced
- Pinch of sugar
- 1/4 teaspoon celery seed
- Several dashes of hot sauce
- Kosher salt and freshly ground black pepper
Combine the cabbage, carrot, red onion, green onion and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the slaw with celery seed, hot sauce, salt and pepper. Chill for 2 hours in refrigerator before serving. Place in a bowl and let guests spoon on top of burgers.