A burger isn’t really difficult to do, but since the rise of Bouloud’s famed expensive version, chefs have been playing around with the recipe. While some variations are great (Umami Burger or Shake Shack’s), when you make one at home, just stick with a simple technique. Once you learn how to make a great burger base, then you can get adventurous and add different ingredients to top it off. Just please, no more foie gras.
- 500 g ground chuck and 200 grams of ground short rib (you need 26% fat only)
- Salt and pepper
- 1 1/2 tbsp canola oil
- 4 hamburger buns, thin, soft, toasted with bacon grease or butter
Use a cast-iron pan, get the oil nice and hot, cook the burgers until caramelized on both sides (three minutes each side), season with salt and pepper, top with thin-cut cheddar or any other cheese you may be using. Rest. Place in the bun and enjoy.
The size of the actual burger patty will depend on the sides of the bread and the type of person you are. Personally I like my patty to be slightly bigger than the bread and I like my bread to be thin, yet large enough to retain all the burger juices. If you have quality meat and bread, you don’t really need condiments but some tart, acid ingredients are always fun (pickles, mustard...).
This article originally appeared in the March 2013 issue of Esquire Philippines. Minor edits have been made by the Esquiremag.ph editors.