Askachef
Making the best burger for tailgates or at barbecues Joe Proffitt, cook at Johnny's Tavern, 401 N. 2nd St.
Don't skimp on the bun. If you're going to get good meat, then spend some money on the bun too. Toasting the bun on the grill is a personal thing and only takes a few minutes.
Toppings?
Use the freshest toppings you can find. For example, red onions are a little sweeter than white or yellow onions. A big tomato and romaine lettuce also help. Don't use iceberg lettuce; romaine has so much more taste. Personally I enjoy sliced pickles more than pickle relish.
Don't use prepackaged meats; make your own grade A patties. Fat is a big part of flavor, so determine on your own what leanness works for you.
Charcoal all the way. Mesquite charcoal has a woody, smoky flavor that you just can't get with gas.
Pound and pack in the patties. You want the patties as tight as possible.
Don't rush it when grilling. If you press the patty on the grill all of the juices will come out. Just give it time to cook.
Charcoal or gas?
Bun?
Five to 10 minutes will usually cook a patty to medium well, but that varies on thickness of the patty and temperature of the grill. Generally, a patty is done to medium well if there is no more blood on top the patty. If there is ever a question you can check for doneness by knicking the patty with a spatula or knife to check the color on the inside.
—Andrew Vaupel
Meat?
Marinades or sauces?
Adding a little seasoning goes a long way even it is just pepper or salt. Worcester sauce helps a lot to keep meat moist.
Add your seasonings before you put the patty on the grill. Just don't ovardo the seasoning; a little kick of seasoning is all it needs.
Other tips or suggestions?
Dude, where's my tenderloin?
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9.16.04 Jayplay
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