Just in time for Memorial Day: How to make the best burgers @ home

With Memorial Day right around the corner, the Official Barbecue Season begins. For many of us, Grilling Season never ends. I have fired up the grill in snowstorms and hailstorms. And now that we live in Texas, it gets fired up at least once a week, every week. Even in +100 degree weather. Even with all of this grilling experience, I have always had trouble with hamburgers. Over cooked. Under cooked. Fat and small. Thin and hard. You name it - I've experienced it.

Then - two things happened: For Father's Day, several years ago, I received a hamburger press from Williams Sonoma. This gift was inspired by a failed attempt at burgers when I thought aloud: "I think the problem is consistency - if I had the same size patties, I could figure out just how long to cook them..." [it appears to have been discontinued, but I did find this substitute]

And as if by divine intervention, shortly thereafter, I was reading a old issue of Texas Monthly while at a doctor's office. And they had a brief interview with Food Network's Alton Brown on the subject of grilling. Who then gave me the last couple of tidbits to making the perfect burger at home.

After four years of Research/Field Studies:

1. Start with Ground Sirloin - it's a 90/10 mix. Any thing leaner won't be juicy. Any thing fatter shrinks up too much.
2. Start making patties with a patty-press like mentioned above. Uniform patties will help you maintain consistency. [Ray Croc made millions on consistency with his hamburgers. Maybe you've heard of McDonald's?] No fancy fillers, or eggs/bread/milk needed.
   
3. The only season I use is a little salt and fresh cracked pepper. You could "Bam" them. Or other season to taste.
4. Per Cook's Illustrated advice, it does not hurt to place a "well" in the top to prevent shrinkage. This well could just be two knuckles, pressed down into the meat.
5. I grill on charcoal. but for hamburgers, per AB's advice, a cast iron griddle is placed on top of the grate over the hot coals. Coals should be hot enough that you can't put your hand over the grate for more than a few seconds.
   
6. If you choose, you can oil the griddle to help prevent sticking. Bacon grease is a wonderful lubricant and flavor enhancer for this. Optional in my opinion.
   

Here's the easy part - in fact, it is so simplistic that it makes me laugh to watch neighbors who cook their burgers on the grill for 20+ minutes. It's no wonder America eats out so much! Because they don't take the time to figure out how to do it better at home! My patties, which are as thick as the press will allow at about 1/3lb, cook to well done in a little over 3 minutes per side. It's True! Well Done burgers, 1/3 pound, in less than 10 minutes, including cheese melting!

I know - many of you are cringing at the Well Done aspect. But here's the rub: many weekend-warrior grillers [like those mentioned above] will stand over the grill, and futz with the meat. This is a big No-No! Check you cell phone - their is probably a timer/alarm function. Set it for 3 minutes and go back inside. Resist the urge to play with the meat! Do Not, I repeat, Do Not press down on patties with a spatula! That's how you make a hockey puck - by squeezing out all of the juice. Juice = flavor. And lastly, take the meat thermometer and stick it where it won't do any harm. Again, piercing the meat with this will let out the juice. If you follow the above cooking suggestions, you don't need to check for internal temp - your burger will be cooked.

Place patties on the cast iron, and cover with the grill's top. After the first three minutes, flip. And set the alarm/timer & lid again. Three minutes later return with your cheese, which only takes about a minute to melt. Personally, my wife and I use one slice sharp cheddar and one slice jalepeno jack. And then I will add some Merkt's/KauKauna cheddar to my bun as well.

My last words of advice: try to let go of the notion that well done meat tastes like charcoal. You will be surprised at how juicy a burger can be if you follow the above suggestions. Many of us prefer Medium burgers because it is the only way to get a burger that still has flavor: by getting it away from the cook before he has a chance to squeeze the life out of it! Try giving my suggestions a try for the first time. If you prefer some thing pinker, reduce the cook time for each side 30 seconds until you get where you want.

Hope y'all have a great Memorial Day Weekend! And Happy Grilling!