Remember a while ago when I wrote a post on a great burger place in Austin called Collie’s? Well, sadly, they closed down a couple months ago. Their lot is going to be turned into apartment homes or a parking structure or something not nearly as cool.
Frankly, I find amazing burgers more appetizing than modern downtown apartments, but that’s just me.
We had become so accustomed to getting a delicious burger any time we wanted. Then, it was gone.
So Dustin decided to learn how to make an awesome burger at home. While we’ve made cheeseburgers before at home, they’ve never been amazing. Until now.
Probably not a shock to you, but for my burgers, I like all the fixins — lettuce, tomatoes, onions, pickles, cheese, bacon, mayo, mustard and ketchup. Yup.
But, then I tried Dustin’s amazing homemade burger with just meat, cheese and mayo and I was hooked.
It’s so good, I didn’t even miss all the toppings!
One of the tricks to the amazing burger is the bun. He spreads a *healthy* portion of butter along the inside and cooks them on a hot griddle until they’re golden brown.
This gives the burger a nice, rich crunch to it. So good!
(And, yes, that little patty right there is for one of the kiddos.)
The next trick is to use ground chuck, not ground beef. Ground chuck has the right amount of fat to it to make a juicy burger. You can also try using part brisket or tri tip with the chuck for more flavor.
If you’re looking for an easy, delicious and dependable burger at home, here it is. Collie’s, we miss you, but we’re making it through.
- 1 lb. ground chuck (can substitute ½ pound ground tri tip or brisket for more flavor)
- 6-8 Hamburger buns
- 3-5 tbsp unsalted butter, softened
- Optional toppings: mayonnaise, sliced cheese (American, cheddar, whatever you like), ketchup, mustard, sliced tomatoes, lettuce leaves, sliced dill pickles, bacon, avocado, sautéed onions, etc.
- Heat an outdoor grill to medium heat (or, use a griddle or fry pan, though this is MUCH messier). We have a three zone grill and Dustin heats the back two zones on high and the front zone on medium-low.
- Divide the ground chuck into 4 oz portions (roughly ½ cup, see photo above) using a scale. Using two sheets of wax paper (or one large sheet, folded in half), gently press the meat into a round patty -- the thinner, the better. Once they start cooking, they will plumpen up. And, yes, "plumpen" is a completely new word I just created. Set aside and repeat for rest of the parties.
- Once all patties are formed, lightly season with kosher salt and ground black pepper.
- Once grill is hot, place the patties on the hot zone of the grill. Do not close the lid and let cook for 3-5 minutes. Flip the patties and cook another 3-5 minutes, uncovered, on the high zone. Then, flip the patties once more but also move to the medium-low zone. Cover and cook patties until internal temperature reaches 160 degrees F, about 3-5 minutes. Once patties are at 160 degrees F, add cheese slices, if using cheese, and cover an additional minute to let melt. Quickly remove the patties from the grill and let sit 3 minutes before serving.
- Once the burger reaches an internal temperature of 160 degrees F, the burger will no longer be medium rare, but will still be juicy. This will roughly be a medium done burger. Cooking any longer will make the burger dryer.
- For the buns, on a flat griddle or fry pan, heat on medium-high to high heat. Generously spread the softened butter along the inside of each bun. Set, butter side down, on pan and cook for 3-5 minutes, until golden brown. Once ready, remove from pan and set aside.
- Prepare the burger as you wish using the optional toppings listed above. We really enjoy a simple combo of mayo, cheese and sliced avocado. So simple. So good.
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