Nothing says summer like a juicy burger. This week, we're looking for your most extraordinary beef burger - set apart by the spices you use (worcestershire, chipotle), a special burger assembly technique, or a particular cooking method.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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We used thick strips of bacon, which worked nicely.
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Amanda mixes 1/4 cup of maple syrup right into the beef, along with some salt and pepper. Make sure not to over-mix the meat!
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Amanda pats the meat into 1/2-pound patties, while Merrill slices up an apple.
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We used bulkie rolls -- perfect for a New England-inspired burgah!
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When grilling the apple slices, be careful not to drop them through the grate -- we lost a few to the coals!
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They only take a minute or so.
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The burgers should take about 4 minutes per side on a hot grill for medium rare.
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Once you flip the burgers, brush them with a little maple syrup -- this is to taste, but you don't want to end up with candied burgers!
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With the buns now on the grill too, things are getting crowded.
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Move the burgers off to the side a little, and stack 'em with the goodies: first bacon and apple...
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then cheese!
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A minute with the grill cover on...
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And they'll look like this.
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Transferring these giant burgers from grill to bun requires a little concentration.
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Grass-fed beef, Worcestershire sauce, mushrooms, Gruyere, onion, pickle, rye bread, Dijon mustard, and butter.
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The rye bread is key.
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You begin by adding mustard, salt, pepper, and Worcestershire sauce to the ground beef.
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Merrill wipes the mushroom caps with a damp paper towel. Now that is love.
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Amanda attempts to shape the patties to match the size of the rye bread slices. Merrill inspects her progress.
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Not bad for government work.
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Le patty.
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We saute the mushrooms in a cast iron skillet.
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Mushrooms, don't mess with us.
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You want to keep the heat pretty high so the mushrooms brown without stewing.
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Onions' turn.
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Merrill butters one side of each slice of rye bread.
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Toasting the rye bread, butter-side-down.
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Cooking up the burgers.
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Melting the cheese in sync with the burger cooking. We learn this takes practice.
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Don't forget the pickle -- you need the occasional flash of acidity and crunch!
