This past Thursday night, I tried out yet another way to make a good burger, and I was pretty pleased. This approach depends on grinding your own meat (as I always do with the Roediger House favorite Peanut Butter Bacon Burgers) but it employs a slightly different technique. It also involves adding melted butter to the freshly-ground meat as a way to add back fat and heighten the juiciness of the finished burger. I also like that it called both for skillet-searing and oven-finishing, which gave it a decent but decidedly unbrutal sear on the exterior, while still resulting in a perfectly-cooked and juicy burger. The pub sauce was also very interesting and tasty, built on a mayonnaise base but then flavored with brown sugar, soy sauce, cider vinegar, Worcestershire sauce, garlic, and chives.
"Pub-Style Burgers," by Bryan Roof, in the Cooking Class feature of Cook's Illustrated, February/March 2015, p. 24-25.
No comments:
Post a Comment