Once you kill a cow you got to make a burger. –Lady Gaga
What’s the best burger you have ever eaten? And please don’t say McDonald’s, Wendy’s or some other fast food franchise mess. In our opinion, those places are garbage pits. To us, the best burgers are the ones we cook at home. Why? Because we know what’s in them and we have a special ingredient that makes them the best they can be–Butter. We don’t fry them in butter, we add a small pat, about a tablespoon, in the center of the burger and then press a little indentation in the top of the rounded patty with our thumb so the burger will cook more evenly. Since it’s difficult for us to barbecue at our apartment, we use a grill pan to fry them up. Grilled for 3-4 minutes on each side, we end up with a medium rare burger. Since the burger meat we use is grass-fed, and from only one cow, we’re not worried about getting salmonella. If we were to purchase hamburger meat in the grocery store we would cook it longer, until it’s well-done. The reason for the well-done burger is that there are so many cows being made into hamburger meat and because it’s all mixed together if even one cow in the bunch is sick it will ruin hundreds, even thousands of pounds of meat—not a pleasant thought but true. Even with a well-done burger though, the little butter trick gives it a little extra fat so it doesn’t get completely dried out.
Burger toppings can be anything your heart desires, but for a really nice burger try caramelized onions and blue cheese. If you want something traditional there’s always that big slice of real cheddar cheese. Throw on some crisp bacon, sautéed mushrooms and barbecue sauce and it’s a big messy feast. This 4th of July, however you top your burger, try the “butter in the middle” tip. It will keep your burger nice and juicy even if you use store bought hamburger, and if you do, make sure you cook it until it’s well done!