As Ramadan comes to a close, and the memory of all the traditional dishes one over-indulged in still fresh in our memory, it’s time to switch things up! It’s time to dig into a really big, dripping, juicy burger? Ditch the restaurant versions, which end up costing a lot and are usually overrated and get back to basics, by making your own burger.
There is nothing like the good old way of barbecuing your own burger. You can even run a competition between two teams and see who will grill the best burger. Here’s how to get started:
Tools you will need:
- A grill, charcoal or gas (inexpensive grills are easy to find)
- Grill brush
- Grill fans
Food you will need:
- Freshly ground, high-grade chuck beef
- Bread (buns or whatever bread you prefer)
- Cheese (you don’t have to buy slices, you can slice them yourself)
- To guarantee the quality of your burger, start off with the right beef. Freshly ground, high- grade chuck beef makes the best burgers.
- Make sure it has at least 10-20% fat, so it’s juicy and soft.
- Spread the beef out flat, season with salt and pepper then toss together gently.
- Grab 5 or 6 ounces of meat, make a ball shape with them and slowly toss them from hand to hand.
- Pat the meat down to make a patty shape. The patty should be as wide as the bun and approximately 1 inch thick.
- The secret tip for making the perfect burger is so simple. Use your thumb to press in the middle of the patty and make a pit. This is to help keep its shape while cooking.
- Preheat the grill to medium or medium high, oil the grate and put the burgers. If the grill has a cover, close it on the burgers and let them be.
- For a medium cooked burger, flip it after 5 minutes and leave it for another 5 on the other side. For a well-done burger, leave a little longer.
- To add cheese on top of the burger, move the patty to the cooler side of the grill, add the cheese and leave it for just until it melting is good enough for you.
- Add other toppings, tomatoes, lettuce, ketchup… etc. and serve.