New Orleans, USA: US Independence Day is just around the corner, and we know many Americans will be Grill Masters for a day. Dickie Brennan’s Steakhouse considers itself somewhat of an expert in that arena and Chef Sara Toth has offered up tips on how to prepare a perfect, juicy burger. The only problem is that everyone may be so impressed that you’ll have grill duty for years to come!
1. Quality Meat
This is crucial for a good burger. Make sure your meat is fresh ground. Twenty per cent fat is the magic number! A combination of ground chuck, short rib and top round work well. Form the patties – work gently and quickly! Handling the meat too much makes burgers dense and firm which can make them tough. To help burgers stay together on the grill, let them rest for about an hour in the fridge.
2. Right Before Grilling
Season patties on both sides with salt and black pepper (or Creole seasoning). Once grilled, this will create a nice crust on the exterior of the burger. It’s important to do this right before grilling, because adding too early will draw out moisture from the meat.
3. Hot Grill
Place burgers on a clean, hot grill and get a nice sear on both sides. Once you have a good crust, move to a cooler location on the grill. A good indication of a medium burger is when the juices start to appear on the top of the burger. When the juices begin to turn from light pink to clear, it is typically medium-well.
Add cheese about a minute before removing burgers from the grill. Chef Sara likes a sharp cheddar like Hook’s cheddar.
Heat the bun! Toast on the grill, or even better, get out your cast iron skillet and melt a little butter and griddle the buns.
If you’re in the mood for a burger and not going to be around a BBQ, Dickie Brennan’s group of restaurants chefs have you covered. Tableau’s burger features an 8oz burger with mushrooms, caramelized onions and bacon; Palace Café tops theirs with smoked gouda and a shallot remoulade and at Dickie Brennan’s Steakhouse is all about the prime beef!