Although it was in my plans, I didn’t fix chicken last night. After catching up with my foodie blogs in the morning, cleaning up the house, running errands, grocery shopping, and planting pansies, I was more in the mood for quick hamburgers than any chicken fixin’.
The hamburgers were good. In the past, we tried to find the best type of ground meat to use for burgers. We read every article we could find on choosing the best meat, grinding it ourselves, combining types of meat, salting, seasoning, frying, grilling, broiling, and then choosing condiments. We tried lots of the suggestions with varying degrees of success. We finally settled for half ground chuck and half ground sirloin, but we occasionally just use ground chuck. After trying various seasonings and seasoning combinations, we usually just use salt and pepper. However, rather than seasoning the individual patties, we season the all the meat before forming the patties.
One technique that is definitely worth remembering is to form the patties as loosely as possible while still having them cohere. We used to pack them tightly and press the heck out of them while they were frying in the skillet. That’s the way Momma used to do it. No wonder the burgers were dry and hard. There was nowhere for the juices to go but out into the pan. Keeping them loosely packed, and not pressing them down, leaves little spaces for the juices to hide until you bite into one and enjoy the flavor of the beef. The burgers are also much more tender.
I used to eat them rare or medium rare. I still love them that way but, unless I am grinding my own beef, I will cook them to medium. No mad cow disease for me, if I can help it. I did buy chuck roasts and grind the meat at home for a while, but it was such a pain to get the grinder out and wash all the pieces that I quit doing it. If I intended to do it myself I would buy a meat grinder instead of using the clumsy Kitchen Aid attachment to my mixer.
Another thing we like to do is to toast the buns, sometimes buttered, sometimes just plain. I put them under the broiler for a minute or two until golden brown. It’s a little thing but I think it makes a big difference. I also do it with hot dog buns. But be sure to set a timer for a minute or two or you’ll burn them as I have once or twice.
Blue cheese burgers seem to be in vogue now. I have inserted crumbled blue cheese in the centers of burger before cooking. It’s okay, but I prefer the taste of the beef without the blue cheese. I’ll take the crumbles on my salad, thank you very much.
Tonight we are having pork chops probably with the pork seasoning that I mentioned in an earlier posting here. I have some fresh broccoli to steam and some potatoes to bake, and with a lettuce salad we’ll be all set. I do need to remember to make some dressing. Where’s the blue cheese?
By the way, check my post on Goody-Goody Sauce for hamburgers. Try it – it’s an easy recipe. Just click on this.
Hope you enjoy your dinner tonight. We will.
Best to you,