Burger Love

I am a woman who is serious about her burgers. You could invite me out for burgers seven nights a week and I would probably show every time! Burgers are my thing, and if you can remember my burger blogs part one and part two, from last March, then you would understand my obsession with this amazing, delicious, beefy miracle. Today at work they featured hamburgers in the hot bar and when I saw the sight of the hamburgers fresh off the grill I knew I had to make a succulent juicy burger, or order one that would have to be delivered straight from heaven. 

I purchased my ground beef from the meat counter at my work because I know that it was ground fresh today, and probably just an hour or so before I came to the counter, and I know that it doesn't have anything added to it and that the meat is fresh. It's important to get your meat, especially your ground meat, from a store you can trust where you know it is fresh everyday. I chose to just go for the 85% lean ground beef. Ground beef is usually made from the trim of the different cuts of meat at the meat counter. Since I work at the meat counter at my job I know what cuts go into it. If it is a trustworthy place there should be chuck, round, sirloin, and various other pieces like ribeye, and sometimes even New York Strip, although the more expensive cuts shouldn't have a ton of trim, it's usually mostly chuck, round, and sirloin. I usually love ground short rib meat or brisket. They are fattier cuts and are extremely delicious and make fantastic burgers. Anyway enough meat lessons for now!

 I seasoned the burger simply with just salt and pepper. I don't like to add anything to the meat, onions belong on the bun and the cheese goes just on top of the patty. I want the meat to shine, to be the star, I love the flavor of the beef, so a little salt and pepper does just fine for me. I also like to cook it rare, I know it sounds crazy especially for ground beef, but like I said if your butcher is trustworthy then you don't have anything to worry about. I will say that there is always a risk undercooking ground beef, so in this case if you are uncomfortable with pink meat, then cook it too your desired temperature. 165 is the Servsafe recommended temp where the bacteria is killed. Like I said I prefer it rare.
The components are just as important as the meat itself, I chose fresh tomato, romaine, pan crisped red onions, a beautifully toasted bun, and Manchego Cheese. I love fresh manchego on my burger. I also made a maple chipotle mayo. My absolute favorite burger of all time, from the Spotted Pig in NYC, has Roquefort, a buttered toasted brioche bun, and a rare, well seasoned patty. It is delightful! Pared with the Speckled Hen Ale, it is to die for!

Here is the Recipe for the Maple Chipotle Mayo:
3Tblspn Mayonnaise (You can make your own or buy some from the store)
1T Maple Syrup
2 tsp Chipotle Powder

Combine them and enjoy with a burger or on some sweet potato fries!

The burger turned out great, and it totally satisfied my craving! Tom loved his burger too, he asked to have garlic and onions in his patty, and it tasted great that way too. I love making burgers, and I am sure you will see many more posts of burger creations in the future! In the mean time, tell me about the best burger you have ever eaten?