Speaker: When it comes to the perfect burger, I have come to the conclusion that it comes down to two main components. The first is eating in a really good location, which we certain have today, and the second is keeping it very, very simple and flame grooming on the barbecue. So this is going to be the perfect burger.
Now the first thing and the most important ingredient is the whole hamburger is obviously the meat. Now, what I have done is I have gone down to my local butchers and I have asked them to give me a really good quality filet, makes with some nice ribeye, so 50-50. We are basically looking for the nice lean filet but the nice fatty part of that ribeye. So those two combined should give us an absolutely perfect hamburger.
Now we are going to keep it very, very simple as a good hamburger should be. A nice amount of salt and some pepper. You know a lot of people add lots of different flavors in their hamburger, but there shouldn't be anything. If your made is a good enough quality, and you use a nice amount of salt and pepper that's it. You are going to get a wonderful grilled flavor of the barbecue. That's enough. I am telling you, it will melt in your mouth and that is what gives you the perfect hamburger.
Now making the burgers whatever size they are, it's the beauty of the hamburger, you decide. I basically have about two pounds of meat here and I am going to make a half pounder, which are very, very big. That's the basic shape that I am looking for and we are ready to wipe that on to the grill.
Now the next secret to a really good burger is getting the really nice high heat on your barbecue. I've had this on for about 10, 15 minutes and I can feel that it's really, really strong. So what I am going to do now is I have got a little bit of an olive oil spray with a high smoking temperature and I am just going to spray that on. That does two things; it will stop our burger from sticking and it will get that lovely smoky flavor covered from those coals. Now we are just going to set our burger on there and just patted them very, very lightly. Don't touch it for the next two minutes, we want to get it really nice and brown on the outside and we'll keep it lovely and moist and pink in the center and it will be so, so juicy. So just leave it for two minutes.
Garnishes for a burger are totally dependent on what you like yourself. I am going to keep it very simple and very classical today. I have got some nice slice gherkins, I am also going to slice a nice tomato. The best way to do to it just have this on the table and let people choose whatever they want themselves. So that's your tomato sliced. I have also got some very classical sliced onion rings. I have a little bit of iceberg lettuce and some nice cheddar cheese if we want to turn that into a cheese burger. I also have my lovely burger buns. Now we can move on to the next stage. So what I am going to do with those is I am going to place them on the upper rack. It should be just enough heat coming up there to toast those nice and slowly as our burgers continue to cook.
So after two minutes, I am just going to have a little look and you can see, just how easily that comes off; nothing sticking to the barbecue because we put that nice spray on there. We have got a lovely golden brown color. Now we will leave it there for two more minutes and then we will nearly ready to serve. So I can tell those burgers have been on that side for two minutes and they are really, really juicy and absolutely perfect and ready to serve. Now if I look at my buns up here, nice and golden brown. They have just absorbed that nice residual heat that comes up from the barbecue.
I am going to finish two of my burgers just with the slice of cheese on top to turn them into cheese burgers and we will keep two plain and with that we are ready to add whatever garnish we want and serve up that perfect burger.
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