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burgers, cookies, and a sunny day snapshot…

01 Jun

I was talking about hamburgers with a friend recently, and when she said how can anybody mess up making a burger, it got me thinking. There are many ways to ruin a perfectly good burger. When I had my restaurant, our burgers were one of our best sellers. People would ask how I got them so juicy, and big. We used locally grown, organic black Angus beef that was delivered every other day, and I think that while this added to the flavor, one can achieve a fantastic burger with regular store bought ground beef. Here are several “rules”  I follow, and my results are the same every time. Thick and juicy. I thought I would share them, since we are now officially in the grilling season.

Rule #1  – Always use a good lean- to – fat ratio. 80 / 20 is perfect. The fat provides optimal flavor.

Rule #2  – Do not over handle your meat. People tend to try to get the perfectly round patty, and do not realize that all they are creating is a tough, juice-less burger instead. All you need to do is grab a good sized handful, (about the size of a baseball) and press lightly into the palm of your hand, gently shaping into a disc about 3/4 inch thick. That’s it. It does not need to be a perfect circle.

Rule #3 – Salt. And a good amount of it. Salt both sides of the burger, about 1/2 tsp per side, and then more before serving. The salt allows the meat to get a good crust while cooking, either in a pan or on the grill.

Rule #4 – Never, ever press down on the burgers while they are cooking. You may think this will help it cook faster, but it does not and all your really doing is pressing all those beautiful juices and flavors right out of the burger. The only time they need to be touched is when you are flipping them. And this only needs to be done once. I cook my burgers 5 minutes per side. Do not overcook. 4-5 minutes per side at 375 – 400 degrees is plenty of time to insure your burger is cooked to perfection. (medium)

and last but not least….

Rule #5 – Let the burgers rest a few minutes before taking that first bite. This allows all of the juices to remain in the meat, and not all over your bun.

Follow these tips, and you will be the burger king or queen! (pun intended)

Now on to the cookie recipe for today.( I found the recipe here )

I missed last week of the cookie project so this week I am going to try and double up. Here is the second attempt at figuring out the secret cookie. Still not it, but darn good! We made some this afternoon in between our Slip and Slide adventures outside.

Brown Sugar Chocolate Chip Cookies

Ingredients
1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla
3 cups flour
3/4 teaspoon Kosher salt
1 teaspoon baking soda
1 cup semisweet or milk chocolate chips (I used half semisweet and half milk chocolate)

Directions

Heat oven to 350 degrees.
Mix flour, salt, and baking soda together in medium bowl; set aside.
Beat the butter and brown sugar until thoroughly blended. Add eggs, and vanilla and mix to combine. Add dry ingredients and mix just to blend. Gently fold in chips.
Place dough onto parchment paper-lined cookie sheet using a scooper.
Bake 10-12 minutes (depending on the size of your cookies and your oven) or until cookies are pale brown.
Cool cookies on cookie sheets for 5 minutes. Transfer to cooling rack until cooled completely.

My partner in cookie crime

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8 Comments

Posted by on pmpWed, 01 Jun 2011 16:07:00 +000007Wednesday 4 , 2011 in Recipes, The Cookie Project

 

Tags: , , , , , , , ,

8 responses to “burgers, cookies, and a sunny day snapshot…

  1. JamieAnne

    pmpWed, 01 Jun 2011 16:40:56 +000040Wednesday 4 , 2011 at 9:52 p06

    Great burger rules. Cute cookie partner!

     
    • metrocakegirl

      pmpWed, 01 Jun 2011 16:56:45 +000056Wednesday 4 , 2011 at 9:52 p06

      Thanks, and yes he is pretty darn cute.

       
  2. thefooddoctor

    pmpWed, 01 Jun 2011 16:54:05 +000054Wednesday 4 , 2011 at 9:52 p06

    You have the cutest partner :)
    I have never made a burger at home before but have been really tempted to..
    Your tips are really useful..do you have a particular recipe you recommend?

     
    • metrocakegirl

      pmpWed, 01 Jun 2011 17:02:35 +000002Wednesday 4 , 2011 at 9:52 p06

      Aww…thank you, I think so too! No recipe, I prefer the meat to have nothing added to it other than salt. But the sky is the limit with things you can add on top. On occasion I do stuff them with blue cheese. All you do divide your burger portion in half, place blue cheese on flattened patty, top with second patty and crimp edges to seal the cheese in. Another favorite is to top finished burger with caramelized onions and blue cheese, or cheese of choice. Mushrooms are also great as a topping. See…I could go on and on….lol. You are creative, I know you will come with something super yummy!

       
  3. Ginger

    pmpWed, 01 Jun 2011 18:57:45 +000057Wednesday 4 , 2011 at 9:52 p06

    Yummy! Burgers! Now I am super craving a big ole hunk of juicy red meat! I’d also like some chocolate chip cookies and a turn on the slip and slide!

     
    • metrocakegirl

      ampThu, 02 Jun 2011 09:35:43 +000035Thursday 4 , 2011 at 9:52 p06

      We would gladly share our burgers, cookies and slip and slide with you :)

       
  4. Rufus' Food and Spirits Guide

    ampThu, 02 Jun 2011 05:39:28 +000039Thursday 4 , 2011 at 9:52 p06

    Good rules. I think the easiest way to mess up a burger is to overcook it.

     
    • metrocakegirl

      ampThu, 02 Jun 2011 09:37:08 +000037Thursday 4 , 2011 at 9:52 p06

      So true, and I am going to add that right now. I mentioned how long I cook it, but should also add “do not over cook”. Thanks!

       

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