by Tony L This article made possible by a donation to our Writer’s Fund by S.W. Basics
Fellow block & lot and rooftop chefs: Burger season is upon us. Let 2013 be the year you took your burger to the next level. Your patty prep is key to getting compliments around the grill from your homies! There are a lot of things you can add to your beef before you grill to make it tasty. Start with quality…
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Tony! As a burger connoisseur I find it shocking how often I come across a burger that’s nearly flavorless, having been prepared poorly. It really isn’t that hard. Thank you! for pointing out how simple preparation and some select spices help a burger go a long way. I myself keep it very simple with rolling a ball of fatty ground beef (mixed with lean) through an evenly proportioned spice mixture of salt, pepper, garlic salt, and chili powder. Twist and mash (marbleizes the spices), then grill hot flipping only once until medium. Perfect American burger.
Good point about flipping only once, I’m always annoyed with the over-flippers. I hope to see you this summer at one of my rooftop BBQs!