Grilled Burgers

grilled burgers-3 copy
I know it’s snowing in most parts of the US and it’s raining in Manila but maybe these burgers that we grilled last August in Virginia will  remind you of summer and make you happy. I know it made us full and happy.

If you’ve been reading my blog for a while you will know I’m very picky with my burgers. I want my burger to be made with all beef and no extenders.

Ever since I tried the burger recipe of Martha Stewart it’s been my favorite way of making them. These simple burgers are one of the best burgers I’ve ever eaten.

We bought 80/20 hamburger beef from Wegman’s. Nothing fancy.
grilled burgers

La cooked them on her gas grill.
grilled burgers-1

I topped the almost cooked burgers with provolone cheese.
grilled burgers-2

You’ve seen the pictures of the leftover buns every time I eat burgers right?

Like this
French burger-4

and this? It’s not because I’m conscious of carbs. It’s because I want to savor the taste of the burger and not the bread which is usually too thick. At most I’d eat the bottom heel of the bun only. 
Ray's Hell Burger-20

Well I’ve found the perfect burger buns! I just love Pepperidge Farms Deli Flats.
Pepperidge Farms Deli Flats

The whole roll is just as thick as half a regular burger bun. It toasts to a crisp too which reminds me of a slightly thicker pita bread. It’s just perfect for burgers. I wish we had this in Manila. Yoohoo calling French Baker, please make this for me.
Pepperidge Farms Deli Flats-1

The burgers were so, so juicy and beefy just like mini steaks!!
grilled burgers-3

We threw in a spinach salad for balance.
spinach salad

And my favorite yellow Rainier cherries which I had almost everyday last summer.
yellow Rainier cherries

The Perfect Burger from Martha Stewart
Serves 4

  • 1 1/2 pounds ground beef chuck (80 percent lean)
  • Vegetable oil, for grates
  • Coarse salt and ground pepper
  • 4 hamburger buns, split and lightly grilled or toasted
  • Lettuce, tomato, or other toppings, as desired
  1. Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
  2. Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
  3. Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.

Read more at The Perfect Burger – Martha Stewart Recipes

6 thoughts on “Grilled Burgers

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