My friend Lorie and I had been discussing making burgers the other day. She was contemplating a grinder attachment for a standing mixer and we talked about how successful she'd been using a food processor instead. We both agreed the key was a larger chop of beef and a loosely packed burger. So, when Maggie asked for burgers for dinner tonight, I decided to go with the food processor instead of my grinder.
2 1/2 pounds beef chuck or boneless short ribs
kosher salt and freshly ground pepper
Cut the beef into small cubes about 1" or so square. Working in small batches, process the beef until it is roughly chopped. You don't want it is large chunks, but you also don't want it over processed and become mealy. This is why I like to grind/chop my own burger. The supermarket stuff is too finely ground and becomes too much of a packed chunk of burger. I prefer this method which results in a more tender burger that does not shrink as much when cooked. And, as it turns out, I found the food processor route was easier than using my grinder. A surprise to me.
Once the burger is chopped, add a healthy pinch of kosher salt and some freshly ground pepper. Form the burgers as loosely as you can. This made six, roughly 6oz, burgers.
Chris has largely maintained that frying the burger is the way to go. I like the taste of a burger cooked on the grill. But Chris says a hard, crispy sear on the outside is better. So, tonight, I fried the burgers on our stove top griddle.
2 minutes at medium high
add cheese of your choice on top, if you choose, then 2 minutes at medium low using a large lid or sauté pan to cover the burgers so the cheese will melt
For the bun, I like to go with a medium dense, but soft bun. Tonight, it was a Maui onion sesame bun, but a favorite is also a brioche bun.
The verdict? I had mine with Beecher's Flagship Cheddar, sugar plum tomatoes, romaine lettuce, Mama Lil's peppers, crispy shallots, mayo and ketchup. One of the best says Chris, and I have to agree. Excellent flavor and texture. Cheeseburger in paradise.