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Skimkim Yummies: Burgers


It’s time to fire up the grills! Or, if it starts raining, move it inside to the kitchen. Either way, there are a few easy-to-remember steps to making a juicy, flavorful burger.

  • Quality Meat: Do not go around the corner to Associated or Food Emporium to get your ground beef or chuck. Do go to a store that specializes in quality meat or even better, local meat. Check out the vendors who sell at Union Square Market. In NYC, try LaFrieda Meats (through FreshDirect), DeBragga, & Japanese Premium Beef (cheapest cut is ground chuck). The supply beef to the best restaurants in town and you can get it too and not sacrifice your first-born.
  • Season: Just use salt & pepper. You only need to dress up burgers if the meat is shitty. Don’t add egg or breadcrumbs–it’a hamburger, not a meatball. Do not put that powdered ranch crap in there either. I will kill you.
  • Hot Oiled Grill: Or pan. Do not put your meat on a cold grill or pan or the meat will get soggy and grey. It must be piping hot! On a charcoal grill, wait until the coals start to turn ashy, then throw them on. Leaving the cover on the grill will keep the moisture in and allow for a more smoky flavor.
  • Leave It: Do not press the burger, scoot it around, flip it over 8 times. You press it and all the juices will seep out, making for a thin, flavorless, dry burger. You scoot it around and it won’t get evenly cooked. You flip it too much and you risk it falling apart. For a medium rare burger (the only way to eat them), try 5 minutes per side.
  • Toast Buttered Bun: Butter that thing and throw it down on the inside ends. Just till it’s toasty, not charred to a crisp.
  • Cheez-it: Put cheese on 30 seconds before you take it off heat, covered. It will melt perfectly.
  • Let Sit: If you cut into the burger immediately off the grill, the juices will seep out and leave your burger dry. Let it sit for about 5 minutes so all those delicious flavors can roll around in there.
  • Flying Pigs Farm has amazing pork if you want to throw a chop on the grill, too.

I’m throwing a huge BBQ in a couple weeks. I have 50lbs of meat that Skimkim Chefs won in a Food Fight Contest on the way. Check the blog for info soon!

Note: The burger above is from my good friend’s restaurant, Joseph Leonard. Check out the review on the blog. Fagat Survey is a weekly column, coming out every Wednesday!

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2 Responses to “Skimkim Yummies: Burgers”

  1. Gabriella GDK says:

    That looks so good. We just got a grill for summer and I will definitely be making these!!

  2. Gee Gee says:

    Nothing gets me going like a dope ass burger… these look so tasty.


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