Since we’re covering the grilling and BBQ section for the next week or so, you will probably be getting a lot of second hand advice through me, from my husband as to tips and ideas for all of this – while I have no problem being in front of a grill, it is really his job of course, and I can’t prevent him from looking over my shoulder.
The perfect hamburger is just that, a ground beef, nothing more nothing less. A good patty starts as ground beef 90 / 10 fat content, from a high quality market, a little slat and pepper if you must. The meat should be shaped into a ball that is roughly smaller than a baseball, or your hands fully cupped. Then flatten the patty. It will puff up on the grill a little dimple in the middle with your thumb and forefinger will help keep that down.
Throw it on the grill and that’s it. Charcoal grill is always the best. Topping are whatever you like. Right now, we are loving Kings Hawaiian bread buns.
Care to know what our favorite hamburger spot is in new York City, JG Melons, which by the way I don’t think they have a website, so we’ve simply linked to good review.