HAMBURGER The Best Hamburger Recipe Ever by Chef Charles Knight

HAMBURGER The Best Hamburger Recipe Ever by Chef Charles Knight

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For Father’s Day. It will blow your mind what’s in it.

EQUIPMENT: Mixing Bowl, 13-inch French Skillet or Grill.

12 SERVINGS

INGREDIENTS:

  • ½ cup Mayonnaise
  • ½ cup Italian Breadcrumbs
  • 1 package Onion Soup Mix
  • 1 lbs. Ground Chuck
  • 1 lbs. Ground Round
  • 1 lbs. Ground Short Ribs of Beef or Beef Brisket*
  • 12 Cheddar cheese slices
  • ½ pound bacon, cut in half and cooked crisp.
  • Red onion sliced.
  • Tomatoes sliced.
  • Romaine Lettuce
  • Ketchup to taste
  • 12 hamburger buns
  • Butter

To achieve full-flavored burgers, I use ground chuck as a starter for its fat content. 70/30 blend is going to be 70% lean meat and 30% fat. 

Ground Round is a leaner cut of beef, so you will need to increase the fat for a more intense beef flavor by adding another cut like ground beef short ribs or ground brisket of beef.

*You may have to ask your butcher for ground short ribs as it is not typically available in the meat case pre-ground. If ground short ribs are not available ground brisket is a good substitute.

  1. Combine the mayonnaise, bread crumps and soup mix in a mixing bowl, set aside for 2 to 3 hours, to allow the dried soup mix and hydrate in the mayonnaise.
  2. Combine the beef with mayonnaise mixture. Mixing is best done by hand. Form into 12 hamburger patties.
  3. GRILL or pan broil hamburgers over medium heat. I prefer pan-broiling for maximum flavor. Top with cheese about 5 minutes prior to desired doneness and cook until cheese begins to melt slightly.
  4. Cook hamburgers until desired doneness.
  5. Hamburger Buns. While hamburgers are cooking buttered and toast in pan for best results or on the grill over medium heat.

To assemble and serve; place romaine lettuce on toasted, crisp bacon next, hamburger with cheese, then sliced tomato and onion.

Enoy!

Doneness Test 

Practice makes perfect, and the best chef learns to cook meat to the desired doneness with good equipment, proper technique and by feel. Because of the different texture, cuts, and thickness of meat, learning the feel of the desired doneness by pushing down on the center of a hamburger or steak with a fork is by far the best method over attempting to time for desired doneness. These basic rules apply to cooking all meats when attempting to accomplish different stages of doneness. To demonstrate, turn the palm of you left hand up and spread your fingers apart.

  • Rare: Rest your left thumb against your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That is what raw or rarefeels like.
  • Medium-Rare: Place your left thumb directly over the center of your left forefinger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That is what medium-rarefeels like.
  • Medium:Place your left thumb in between your left forefinger and your left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That is what medium feels like.
  • Medium-Well:Place your left thumb directly over the center of you left middle finger and press down on the soft fleshy part at the base of your left thumb with your right forefinger. That is what medium-well feels like.