I really wanted to use the grill and I wanted something simple to put together so I figured what could be easier than hamburgers. The ‘Best’ book is pretty simple with regards to hamburgers. Ground beef, salt and pepper, that’s it. I kept thinking there needed to be more but the book really emphasizes the quality of the ground beef and from which cut of beef it is ground from. I of course didn’t heed this information because I already had extra-lean ground sirloin thawed in the fridge. Wow, I won’t make that mistake ever again.
There was a variation in the book for adding blue-cheese and since we still had some (got to love Costco), I mixed it in with the ground beef and seasonings. The ‘Best’ book has this wonderful method for forming the patties and for pressing a divot in the middle to help them cook evenly. I tossed them on my nice hot grill and listened to the beautiful sound of the meat searing on the metal grills. I paid very careful attention to the cooking times recommended and made sure not to press the burgers to keep them juicy. They cooked up nicely and looked great. I brought them inside to serve up with the rest of the meal.
After dressing the burger the way I like (which is pretty minimal), I took my first bite. I was expecting a nice juicy flavorful burger. What I got was a flavor and texture akin to pressed cardboard. The only flavor was in the second bite when I got a nice chunk of blue cheese. I’ll be honest, these were downright horrible. I can only assume that they were dry because the ground beef was extra-lean. The ‘Best’ book recommends a meat mixture with a fat content that puts it between regular and lean. It also recommends the use of ground chuck since it is a more flavorful cut. In fact it specifically states that sirloin produces a bland burger. But I figured their bland might still be decent. I won’t assume I know what I’m doing. I’ll heed these instructions in the future.
So my past two attempts from the ‘Best’ book have been dismal. Let’s see if I do better with the next one.
I am a husband to a loving wife that shares my same interest for food and cooking. I am a father to two sons (and a newborn son) that have an aversion to food. I'm also a pretty bad cook... which could be their problem... but I'm working on it.
I'm attempting to cook-through 'The New Best Recipe' for two reasons. I want to educate myself on the culinary arts a little and I want to provide better and hopefully more interesting meal options for my family... oh yeah plus I find food photography real exciting so it gives me a chance to justify why I take pictures of food!