Question

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Answer 1

The basis of a hamburger is, of course, the ground beef from which you make the “patties.”

In preparing the patties, I have tried all sorts of “add-ins” to mix with the beef – everything from dried onion soup mix, to eggs, to bacon fat, to grated cheese . The absolute best to add is…nothing at all! Why dilute that pure beefy taste?

When making your own hamburgers, start with 1 ¼ pounds of ground beef with 20% fat content. This will be enough for four big patties.

Normally I buy a lesser fat content, but for really tasty burgers, get the 20%.

(Using clean hands!) Divide the beef into four sections. Gently form each section into a round “patty” shape. It’s not necessary to tightly pack the beef into shape. In fact, you should try to handle the beef as little as possible.

Each patty should measure approximately ¾ inches thick and 4 ½ inches across.

Wrap the extra patties in plastic wrap and freeze them for next week’s dinner.

Before you start cooking the hamburgers, toast the cut side of the rolls. (Untoasted rolls get soggy very quickly.) Lay the rolls out on a baking sheet with sides and put them under the broiler.It will only take a minute or two, so don’t do anything but stand there with pot holder in your hand, ready to remove the rolls from the oven. (They go from beautifully toasted to burnt in the blink of an eye. Then the smoke alarm goes off and ….you know the rest!)

Preheat your fry pan (on medium- high temperature) by putting a few drops of water in the pan. By the time they have evaporated, your pan will be hot.

Cooking times on each side:

3 minutes for RARE (caution-see note below!)4 minutes for MEDIUM5 minutes for WELL DONE

If you want to make a cheeseburger, place a slice of cheese on the flip side about 1 minute before the burgers are done cooking. The heat from the hamburgers will melt the cheese.

Serve your hamburgers with sliced tomatoes, lettuce, a dollop of mayonnaise and some salt and pepper.