I was just telling The Librarian that even with us making the move towards a majority plant based diet, there are times when I channel my inner Wimpy because I really, really, really, really desire a juicy burger.
During a trip to Williams Sonoma we found tips from Chef Michael Mina for how to make the best burgers at home.
- Chef Mina recommends a 75-25 meat-to-fat ratio is ideal; I like to make a blend of brisket, chuck and short rib. We usually grab a pack of around beef and keep it moving but the above blend sounds like something to try!
- Burgers need to be packed—a large ring mold is best to help form their shape—but they should not be mixed. I am guilty of squashing and molding the heck out of my burgers. I thought that I was helping to retain the shape but apparently I’ve been working the burgers and screwing with the texture.
- Use a meat thermometer to cook patties perfectly. I don’t own a meat thermometer and have been cooking my paddies until they are not quite burned but not totally pink. I suppose my next kitchen purchase will be a meat thermometer.
- Toast the bun! Depending on how well we plan our burger nights our buns range from actual buns to slices of bread. I think we can spare a moment for a toasted bun.
- Enjoy! Chef Mina has a line of sauces and spice blends but you can make always create your own. My mom used to pull out all of her spices and chop up onions and peppers, and mix then up for the best burgers! Experiment and come up with your own flavors!
Sometimes, however, homemade burgers are not an option and you find yourself noshing on the go.
We visited three spots over the last three weeks and have some options.
There is the Shake Stack from Shake Shack. This is a cheeseburger and a ’Shroom Burger topped with lettuce, tomato, ShackSauce™.
The Greek Burger from the Oregon Diner. A Burger served with cucumbers, tomatoes, crumbled feta cheese and tzatziki sauce.
And the Felafel Burger from Fuel. This meat free burger is served with, Lemon Aioli, Crunchy Cucumber, Tomato, Romaine
Where is your favorite burger spot and where should we head to next?