This is it! This is my favorite hamburger recipe to date. I don’t know how long this recipe will be able to keep it’s title, but as of today this is the one.
My family members have been asking for a homemade hamburger for days, also hinting that they wanted something new and exciting. My immediate thought was to incorporate sauteed Oyster mushrooms which have been a long-time favorite in our family. Meaty and very flavorful when sauteed with a little bit of butter over high heat, they were a perfect compliment to the juicy, charcoal grilled burger. Sauteed onion rings, slightly crunchy, added pleasant sweetness and savory taste without the harshness that raw onions have.
Instead of old and unexciting ketchup I used my barbecue-y and mild-tasting pizza sauce made with kumato tomatoes. This sauce turned out to be a great addition too. You know it’s there but it’s very subtle, not taking the spotlight away from meat and roasted veggies. I served the burgers on my favorite homemade hamburger buns. They are delicious on their own, and I thought they would be ideal for a great, new and exciting hamburger. They did not let me down, the burgers turned out perfect in every way. I hope you enjoy them too.
There are many ways to make a tasty burger, but you must start with fresh, flavorful cut of beef. Chuck, short ribs, brisket, sirloin, flank or skirt cuts are the best as they have great beefy flavor. Hamburger or ground beef from the store won’t cut it. I never had great results with those. Ratio of fat to beef is very important, 20-30% is recommended for a good burger, and for this reason I most often go with chuck cut as it already has about 20-25% fat content making the job much easier – no need to find and buy additional fat trimmings. Besides, this is the cut that most top burger joints use.
I grind my burger meat fairly coarse to have good texture in my burger, typically using a 3/8″ (10 mm) grinder plate.
Now time to mix in spices. I usually only use freshly ground pepper, but garlic and onion powder or any other spices you like will be a great addition. Salt can be mixed in or it can be put on the surface before throwing patties on the grill. I’ve done both ways and, really, did not see much difference.
Form patties using dry hands (you don’t want all that extra water to prevent crust formation), making sure they are equal size and are uniform. In this recipe I made 6 patties. Stack the patties separating each with a piece of parchment paper and put in the fridge, or take them to the grill if you are ready for grilling.
Grill to desired temperature following USDA guidelines. I don’t think I have the ability to tell when a burger, a steak or any other type of meat is perfectly done, not with a large degree of confidence, so I always use my trusty ThermoWorks Thermapen instant read cooking thermometer. It’s by far one of the best investments I have ever made. I use it both in the backyard and in my kitchen, which makes my life as a home cook much easier. When grilling, a like to throw a handful of hickory wood chips for that amazing smoky flavor. Yum.
Sauteed mushrooms and onions should be prepared before grilling burgers and warmed up before serving, or if you have helpers, ask them to do this while you are grilling.
Cooking onions and mushrooms only takes about 5 minutes each. You want to cook them over high heat, making sure that water that gets released during cooking evaporates quickly. Otherwise the veggies will turn soggy and soft. You want them crisp and nicely browned. Mushrooms should have a nice golden brown crust. Onions should have a slight crunch and be deep golden brown on both sides.
- For burgers
- 2½ lbs beef chuck (1200 g)
- Salt to taste
- 1 tsp freshly ground black pepper (or to taste)
- Other seasonings to taste (e.g. onion powder, garlic powder, etc.)
- For sauteed vegetables
- 1 lb Oyster mushrooms, sliced ¼" thick (454 g)
- 2 medium size onions sliced into ⅜" thick rings
- 1 Tbsp butter for onions
- 2 Tbsp butter for mushrooms
- ¼ tsp salt for onions
- ½ tsp salt for mushrooms
- ¼ tsp ground pepper for onions
- ¼ tsp ground pepper for mushrooms
- Prepare 6 hamburger buns using recipe here
- Prepare 2 cups of kumato tomato pizza sauce using recipe here
- Preheat a large skillet with 1 Tbsp of butter. Add onion rings and saute over high heat, constantly stirring, until sides are golden brown, about 5 minutes. Add salt and pepper just before the onions are done. Remove from skillet and set aside
- In the same skillet, while it's still hot, saute Oyster mushrooms with 2 Tbsp of butter over high heat for about 3 minutes. Drop heat to slightly below high and continue sauteing, stirring frequently, until nicely browned, for 2 more minutes. Add salt and pepper just before the mushrooms are done
- Grind beef using a ⅜" (10 mm) grinder plate
- Mix in spices and salt. Alternatively, mix in spices and put salt on the surface of beef patties just before grilling. I use 1 tsp Kosher salt per pound of meat when mixing in, or liberally salt the surface just before grilling
- Grill burgers to desired internal temperature following USDA guidelines
- Warm up sauteed vegetables and pizza sauce, if necessary
- Assemble hamburgers and enjoy!