Air date: July 29, 2016. Source: Chef John Folse.
Prep Time: 1 Hour
Yields: 6 Servings
A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness.
Ingredients for Burgers:
2¼ pounds ground round, chuck or sirloin
vegetable oil for brushing the grill
2 tbsps melted unsalted butter or olive oil
salt and cracked black pepper to taste
granulated garlic to taste
6 hamburger buns
Ingredients for Toppings:
6 ounces mozzarella slices
thinly sliced red onions
sliced dill or sweet pickles
12 slices bacon, cooked