You see that burger? Looks like summertime, doesn’t it? Looks like warm weather and barbeque’s and the Fourth of July. Yesiree, that’s exactly what it looks like.
A lot of us here in northern Utah are wondering if we will ever get to use our barbeque’s this year. We are wondering if the Fourth of July will be more like the 25th of December.
The trees and flowers are stoically, and ever-so-slowly, inching their way towards Spring. Brave little troopers. This daffodil in my front yard is wearing some battle scars–wind, snow, and hail are the culprits.
So, while the weather continues to throw it’s temper tantrums, I have decided to take a cue from the trees and flowers and move forward as though we are having warmer weather. I’m just gutsy that way. Gutsy enough to make summertime hamburgers, despite the fact that I had to make them on the stove in my kitchen in my trusty cast iron frying pan.
Which reminds me–if you don’t have a cast iron frying pan yet, go get yourself one of those marvels. Women (and the occasional man) have been cooking in pots and pans made out of cast iron for hundreds of years. Cast iron cookware used to be passed down through families in wills, as in Last Will and Testament. True. I have copies of some old wills from the 1700’s and early 1800’s where a treasured cast iron kettle or frying pan was being bequeathed to a favored daughter. There’s a bit of history for you. I ought to do a post about cast iron. It would be kind of fun.
It’s pretty nervy, I’ll admit, to post a recipe for a basic hamburger, but these burgers are the Mary Poppins of classic burgers (practically perfect in every way). They’re easy, fast, and delicious. And they will make you smile. And will fill your belly with all sorts satisfying goodness.
Cook them in a skillet, outdoors on the grill, or on your George Foreman…whatever way strikes your fancy. Cheese or no cheese; onion or no onion; pickles–perhaps; fancy sauce–don’t do it for the classic; lettuce and tomato–yes, please; mustard–I suppose it’s traditional; ketchup and mayo–yep (some prefer Miracle Whip–to each his own).
The type of ground beef used and the percentage of fat are important to a really great burger. I like ground chuck with an 80/20 lean to fat ratio. Yes, that’s a lot of fat, but the fat is necessary for a juicy, flavorful burger. Save the lean ground beef for other uses; burgers need the fat, so reconcile with that fact and move forward with gladness.
An additional ingredient that my mom taught me to use is bread, rather I ought to say, wet bread. People who have seen me do this wet bread technique look at me as though I have just suggested squirrel guts for a secret ingredient. They change their minds after they taste their first bite of the moist hamburger in which this bread is used. I just smile.