The burger is usually thought of as summer fare — the progeny of some spatula-wielding self-appointed grill master. But true burger fans know that the very best are not cooked over grill grates, but on screaming hot solid surfaces, where the rendering fat and juices stay near the patty, creating not only a crispy exterior, but the deep, caramelized, confit-like richness that defines the flavor of a great burger.
Which means, of course, that burgers are actually year-round food, and armed with a heavy cast iron skillet or griddle, a great way to spend an dark, cold evening stuck inside. If we're gonna have January, than let us always have burgers.
Here's the thing about beef: it's expensive. And it should be; it's a part of a huge, expensive-to-raise animal. So, when you've invested in a high-quality piece of meat, especially a nice thick one, you don't want to screw it up. This recipe is the only way I cook it, partially because it's so darned easy, but mostly because it's the best steak I've ever tasted. Here's how to do it.
There are the traditional burgers - the griddle-cooked patties and toasted buns and standard fare toppings described in Jimmy Buffet songs. And then there are the pub burgers, the thicker brother, covered in everything from coleslaw and pulled pork to onion rings , cranberry sauce, and duck confit.
Here's all the info you'd ever want about different meat cuts, what part of the cow they come from, and how to cook them -- all compiled into one massive infographic. Never again find yourself standing in the butcher section stalling as you realize you don't really know exactly which cut is best for whatever you're hoping to prepare.
It seems like heresy, especially in the height of grilling season and particularly the day after Independence Day weekend, but if you want to make truly amazing burgers at home, don't ever let them touch the grill.
With grilling season in full swing, it's time to head to the butcher shop, see what looks awesome, and build those fires. And while the flavor and luxury of beef is relatively straightforward, buying the right cut for grilling, and cooking it to perfection actually isn't. Steak is expensive, and anyone who's tried to cook a too-thin cut or one with too much connective tissue only to cut into a dry, chewy mess can tell you: you gotta know what you're doing, which means knowing what you're buying.
This video from NYC butcher extraordinaire Pat LaFrieda "explains every "steak" you'll likely see, where they come from, what they look like, and
We're nearing August, and the whole northern hemisphere is well into prime grilling season. By this point, your grilling game is at its peak - you're well seasoned, and so are you grates. You've been trying a few recipes you've never done before, learning how to better control your fire, so now it's time to revisit a classic, and perfect the burger.
If you're gonna go through the effort of making burgers at home, make them amazing. Here's how:
A collection of "meat specialists" have discovered the first new cut of steak from the beef carcass in years. It may also be the last possible new steak, ever.
Dubbed the "Vegas Strip Steak," it was "deveioped" by meat expert Tony Mata and reseachers at Oklahoma State University. The cut is hidden inside the animal in part commonly ground for hamburger, and the team has sought a patent to protect their work.
Everyone knows that a properly cooked steak from the rib and loin - the porterhouse, the strip, the T-bone, the ribeye, the tenderloin - is something worth savoring. And everybody also knows that these cuts can be expensive, especially the overpriced & flavor-lacking filet.
But for years, butchers have known of "secret" tastier cuts hidden inside the legs of the animal - the chuck and the round - that have much more beefy flavor, but are
Dean Martin - actor, singer, comedian, and all around cool guy, was apparently a pretty active chef at home, cooking meals for friends, family, and fellow famous people.
His favorite hamburger recipe "Martin Burgers" was recently discovered, on Dino's own stationery, signed by the man himself. It speaks for itself.
"The Ultimate Hamburger," from the Modernist Cuisine project by Nathan Myhrvold and Maxime Bilet, took stock of what most people crave in a burger - a perfectly fluffy and toasty bun, crunchy-but-not-too-crunchy veggies, gooey but flavorful cheese, loads of umami notes from ketchup and other sauces, and the perfect, beef-y patty, and used some serious cooking science to make it a possibility.
If you've ever had an expertly cooked, dry-aged steak at a restaurant, you can certainly tell the difference between that experience and those you can buy at the grocery store and cook at home. Dry aging removes up to 25% of the water, leaving behind all the flavorful compounds and concentrating the beef-y flavor.
Turns out, you can apply the same that steak houses use, at home, turning your supermarket cut into a thing of wonder.