At this time of the year this is a fare that I really like, even if I have to admit that I have not been growing up with burgers on my plate…
Because I am not an expert about grilling and cooking burgers and some of my burgers had sometimes (often) come out dry and flat, I decided to read, try and to learn as much as I could about how to cook a perfect juicy burger for Memorial Day week end and all the other summers gatherings… A juicy burger is still something very special to me, European immigrant, like the pursue and the making of the all American thing.
I ended up reading recently in a food magazine (Cooking Light) a lesson about burgers and learned some important steps that you probably alreayd know. I will share them anyway in the instructions part. The result today was superb!!!!
- 1 pound ground Angus natural ground beef, 90% lean.
- 2 cups of small chopped onions
- 3 garlic gloves crushed
- 2 to 3 tablespoons of Worcestershire sauce
- 1 tablespoon white champagne vinegar or simply white vinegar
- 2 teaspoon salt
- 2 to 3 oz ( a little more than 1/2 cup) good quality American cheddar cheese shredded or thin sliced
- 2 tablespoon olive oil
- 1 medium tomato sliced
- 1 avocado sliced thin, sprinkled with lemon
- Boston lettuce leaves washed, dried
- 3 tablespoons light mayonnaise (optional for me)
- 2 to 3 teaspoons ketchup
How to make it great:
To cook the burgers, you can use a hot non stick skillet (cast iron if possible) or a grill pan like i did here or your preferred outdoor grill.
In a second non stick skillet, add olive oil to coat, over medium low temperature, then add onions, and let it soften till golden for about 10 minutes. Check it and stir often, then add vinegar, sugar and cook at medium high heat for 3 minutes more. Add a few easpoons of water if necessarey. Do not let it burn. Onions should be golden, slightly browned and soft. Reserve.
Prepare lettuce leaves, tomato and avocado slices. While onions cook, combine beef, garlic, Worcestershire sauce very gently and quickly.
Do not over handle (meat fat could melt fast) and press it without making it too tight packed, to avoid burger to be too dry.
Make a nickel size indentation into the center of your patties, to avoid swelling of the meat and juices running to the center.
Heat a large cast iron skillet if using or a grill over medium high, important of the crust to develop, coat with remaining olive oil. Add patties, cook over high medium heat for 3 minutes, turn it over, reduce heat and cook for 3 more minutes.
Lay cheese slices, when there is one minute left, and to make sure it melts, covered at the last moment with paper foil, for 1/2 a minute. Remove foil.
Spread light mayonnaise if using, on half a bun, add lettuce leave, tomato slice on one side top with 1 or 2 avocado slices. Place patties with cheese on the other half of the bun, add a spoonful of caramelized onions, top with the lettuce side.
I did not use mayonnaise this time, the avocado brought creamy fresh flavor, the caramelized onions added a slightly tart sweetness!