What makes a really good burger? Is it the unlimited toppings that can be placed upon the juicy meat? Is it the variety of buns/ rolls/ bread that can surround the protein or is the burger itself? Or is it the way the burger is cooked? One thing is for sure, burgers are very personal.
For me, it’s all about the meat. Sure the toppings and condiments and bread are all important, but they are merely the finishing touches. If the burger itself is dry or tasteless, why bother? If it’s burnt or undercooked, then forget it. My absolute favorite way to make a burger is grilled either over a flame or on a griddle. But not all of us have griddles for that old-fashioned burger or even grills for the flame-kissed burger at our disposal.
Ever since moving and having to leave my beloved gas grill behind, I’ve been trying to figure out how to make pan-fried burgers satisfy my craving for the hot-off-the-grill burgers I love. And I really believe I’ve done it. This is no ordinary meat-in-the-pan burger. I bumped up the potential of lean ground beef with several add-ins; some for flavor, some for texture and some for moisture.
I’ve topped it all off with My Simple Sofrito (which, if you missed several weeks back, is on kitchenscoop.com) and decided they needed a new shape and bun, too. Try them out, and log onto kitchenscoop.com and tell me what you think.