Favourite Homemade Burger
We are serious burger consumers at Burke Creek Ranch. We just like to keep it simple and let the natural flavours of the beef shine through.
Ingredients:
2 lbs ground beef
Salt & Pepper
4 tbsp BBQ Sauce (try our favourite locally made Rebel Badass BBQ: The OG)
Directions:
Defrost the grind and salt liberally (kosher or sea salt)
Allow beef to sit on the counter for about 1 hour before forming patties and bbqing.
Add in bbq sauce and fresh ground pepper
Try not to overmix and break up the grind, just lightly mix in and then form your patties.
We like our burgers pretty big, so 2 lbs of burger makes 5-6 patties. Form 5-6 equal sized balls and then flatten into 1 inch thick patties. In the burger centre form an indent that is about 1/3 inch.
Heat your grill to 400 F.
As opposed to grocery store beef, Burke Creek ground beef is single grind beef, meaning only our beef is ground on the clean grinder the day it is cut. This allows the ground beef to be safely cooked to medium if you prefer your burgers slightly pink like we do.
Don't ever ever squeeze or flatten your burgers on the grill. Keep all those juices and healthy fats in your burger!
Using a thermapen will allow you to control cook time most accurately. A perfect medium burger should cook to 140 F. We take off a couple degrees short of this and wrap in foil to let rest.
Toppings:
Top as desired. Cheese is standard in our household, and we put it on the last 2 minutes of bbq time.
Fried mushrooms, fresh veggies, homemade pickle, sometimes we add on a fried egg
Most of us eat this in a bun but the gluten intolerant members of the family enjoy burgers wrapped in lettuce.