The Right Way to Cook a Burger

It's a "smashing" way to make a burger, via the "Meathead Method." Meathead himself joined Tonia's Kitchen to talk about the best way to grill up a hamburger, and that is simply enough, to smash it on the

grill! Meathead, who runs the website Amazing Ribs told Tonia he smashes the burger into the grill so hard, it becomes "intimate" with the griddle! But what Meathead says this does is allow a delicious, heat-induced crust, to form on the burger, giving it a great flavor!

• ▢1 pound finely ground chuck steak or short rib meat, at least 20% fat
• ▢Morton Coarse Kosher Salt

Mix-ins

• ▢1/4 teaspoon freshly ground black pepper
• ▢1/4 teaspoon onion powder
• ▢1/4 teaspoon garlic powder (not garlic salt)

Cooking The Burger

• ▢1 tablespoon beef fat, bacon fat, or vegetable oil

The Buns

• ▢4 hamburger buns
• ▢2 tablespoons butter

• ▢4 slices of American cheese
• ▢4 thin slices of sweet onion
• ▢4 leaves of crunchy lettuce
• ▢Meathead's burger glop or Big Mac Sauce

• Prep. Place the meat in a large mixing bowl. If you are grinding the meat yourself, use the smaller holes on your grinder, or grind the meat twice so that the burgers are compact and hold together well.
• Mix in the mix-ins in a bowl using a fork or your hands. Pack the meat into a ball about 2-inches (51 mm) across. A #8 ice cream scoop is 2.75-inches (70 mm) and, when leveled, holds just about four ounces, a perfect quarter pounder. Use a scoop or a kitchen scale or a ruler until you can make the right size balls blindfolded. Then put them in the fridge for about 20 minutes before cooking so the center does not cook as quickly.

• Fire up. Preheat a cast iron griddle or heavy frying pan to about at least 350°F (167°C), as hot as you can get it. We want it well above 300 to 310°F (149 to 154°C), the temp at which Maillard browning happens.
• Cook. Add 1 teaspoon of butter per bun to the griddle. It will foam quickly, so spread it out evenly over the surface, place the buns, cut-side down into the butter, press them down with the spatula and put a dinner plate on top of them so they make good contact with the surface, and cook until the bread turns golden. Yes, the tops will be smushed, but the butter will brown and get a nutty taste, and the edges of the buns should be extra crispy. Then remove the buns and wipe the griddle with a paper towel.

• Melt some beef fat, bacon fat, or pour some vegetable oil on the griddle. You want just a thin coat. Do not use butter. It has too much water in it. When it begins to smoke, add the burger balls, and press down with a solid spatula so there is good contact between the meat and the surface and so the edges are jagged. A slotted spatula will not do the job. You need to smash the burger soon after the patty goes on, and not again until you flip. We don’t want to squeeze out hot juices. After smashing, quickly work the spatula or a spoon along the edges, pressing down so they are ragged, thin, and make good contact with the surface. We’re going for brown edges here. Sprinkle the top side with salt. Leave the lid open and back away. Don’t touch the burgers for about 3 minutes. Maybe 5 minutes, depending on how hot your pan gets. You want them in intimate contact with the surface. Also, you need two spatulas, one to smash the raw meat, and a clean one to flip and serve.
• Now it will take you a couple of tries to know exactly when to flip, so at first you may have to peek. The bottoms should be dark brown. If they are, gently work a clean spatula under the burgers, pressing on the griddle to make sure you don't leave brown bits behind and that they don't break apart. I sharpen my spatula on a grinder to make sure the egdes don't leave brown bits behind. Flip the burgers and press them into into max contact with the surface but not so hard that you squeeze out vital fluids. Leave the juices in the meat. No need to salt if you salted the other side. If you are making a cheeseburger, place the cheese on now and close the lid on the grill. If you are working indoors, place a mixing bowl, pie pan, pot, or disposable aluminum pan over the burgers to speed the melting of the cheese. Check the color of the bottom after 2 minutes. Don't take them off until the surface is right, even if you fear the interior is overcooking. If you got 20 to 30% fat meat and you didn't cook too hot, they'll be juicy.
• Serve. Once they are fully cooked, place each patty on a bun along with onion and lettuce, then dress with Meathead's burger glop before serving.

Beaned Burgers

  

Who doesn't like burgers?  But sometimes, a burger that's thick, rich and juicy doesn't have to be made of beef, or any kind of meat for that matter!  Dina Cheney who wrote Meatless Every Day stopped by Tonia's Kitchen to talk about her fantastic bean burger.  Dina uses both beans and lentils, because, when combined, canned or boxed beans provide an inexpensive, healthy alternative to the cow!  She says pinto beans or lentils can provide a deliciously moist and juicy base for a wonderfully tasty burger.

• 1/4 cup uncooked short-grain brown rice
• 1/2 teaspoon coarse salt, plus extra for cooking the rice, divided
• 1/4 cup plus 1 tablespoon vegetable oil, divided
• 1 tablespoon coarsely chopped garlic
• 1 large portabella mushroom cap, coarsely chopped
• 1 15 ounce can chickpeas, rinsed and drained
• 1/2 cup shredded carrots
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup ketchup, plus additional for serving, if desired
• 1/4 cup coarsely chopped red onions, packed
• 2 tablespoons Dijon mustard, plus additional for serving, if desired
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon liquid from canned chipotles en adobo
• 8 grinds black pepper
• 1 cup panko breadcrumbs
• 6 thin slices soy cheese
• 6 brioche buns, split and toasted
• 6 tomato slices, drained on a paper towel
• 2 ripe avocados, thinly sliced

1.Fill a small- to medium-sized saucepan two-thirds full with heavily salted water, cover, and bring to a boil over high heat. Once the water is boiling, stir in the rice and cook, stirring occasionally, until tender, about 40 minutes. Pour into a colander set in the sink and let cool to room temperature, about 15 minutes (the rice should have doubled in volume, to a bit more than 1/2 cup).

2.Meanwhile, heat 1 tablespoon oil in a small, heavy, nonstick saute pan over medium-high heat. When hot, add the garlic and saute until slightly softened, 1 to 2 minutes (watch carefully to prevent burning). Immediately add the mushrooms and saute, stirring, until tender and browned, about 5 minutes. Set aside off the heat to cool (you should yield 1/2 cup).

3.Add the cooked rice, the garlic-mushroom mixture, 1/4 teaspoon salt, the chickpeas, carrots, parsley, ketchup, onions, mustard, soy sauce, chipotle liquid, and black pepper to the bowl of a food processor. Puree until the burger mixture is combined well, about 40 seconds.

4.Mix the panko and the remaining 1/4 teaspoon salt in a large bowl. Add the burger mixture and mix well with your hands until combined. Shape into 6 patties and flatten each one to about 1/2 inch thick, using your fingers to make an indentation in the center of each.

5.Heat 2 tablespoons oil in a 10-inch, heavy, nonstick saute pan over medium-high heat. When the oil is hot, add 4 patties and cook until the first side is browned, about 3 minutes. Flip over and cover each patty with a slice of cheese. Cover the pan and reduce the heat to medium. Continue cooking until the cheese has melted and the other side is browned, about another 3 minutes. Transfer to a plate. Raise the heat to medium high, and add the remaining 2 tablespoons of oil and remaining 2 patties to the pan. Repeat the cooking process, turning the burgers over after about 3 minutes, then adding the cheese, covering the pan, reducing the heat to medium, and cooking until the cheese has melted.

6.Place a patty on half of each bun and top with a tomato slice and some avocado slices. Serve immediately, passing ketchup and mustard at the table.