Aaaaahh, Memorial Day weekend! And in New Hampshire, it is finally starting to feel like the summer is just around the corner. We had a fairly mild winter with very little snow, but the cold lingered a bit longer than it normally does. Because of a combination of a deep freeze in February and a cold snap in April decimated the peach crop in the Northeast. Summer won’t be the same without juicy, delicious peaches.
And speaking of summertime staples.
Today is National Hamburger Day.
And you can’t have a Memorial Day weekend cookout without burgers.
There are two types of burgers. Thick and juicy and thin and caramelized. I personally love a thin patty burger joint classic. If you’re with me, then here’s how to do it at home. I know, “It’s just a burger” you say. And you know I’m all about breaking the rules, but these rules will make it the best burger ever. For realz.
This is key people. You must use a 70% lean mix. Don’t try to get all healthy and go for the leaner mix. This patty is going to sizzle in its own fat on a griddle, not a grill. Don’t have a griddle? Use a pan. No flame here. These are easy to make ahead and freeze too. I layer the patties between parchment paper and taken out of the freezer about an hour before use. However, I do find using fresh burger gives the best tasting results.
Heat your griddle (or fry pan) to high heat. Immediately before cooking, season your patty with salt and fresh ground pepper. Place your patty on the surface and immediately smash it down with a stiff metal spatula. Cook until the top of the patty begins to turn pale pink/gray in spots, about a minute or so.(Think Bette Midler in Ruthless People) Using a bench scraper or the back side of a stiff metal spatula, carefully scrape burger patties from pan, making sure to get all of the browned bits and flip patties. Cook for another 45 seconds (*internal temp of 150-155F) and place 2 slices of cheese on the patty and cook for another 30-45 seconds and remove from the pan to the waiting bun.
American. Simple. End of story. Don’t go all gourmet on me here.
Keep it simple. Iceburg lettuce. Not romaine. Iceburg! Sweet, thinly sliced onion. Hellman’s mayonnaise and Heinz ketchup. That is what goes on my burger. You want to taste that deliciously greasy (in a good way) patty.
There is only one choice. Martin’s Famous Sandwich Potato Rolls. They are perfectly squishy and slightly sweet. Lightly buttered and toasted brings out all the goodness of these buns. This is a must people. There is no substitute for this burger.
Listen to me. I’m so bossy today.
Have a happy and safe Memorial Day and remember to the reason behind the holiday. Thank a veteran. Better yet, make him/her a burger!
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.