Basil & Roses

For years I hosted a big Memorial Day BBQ for our friends and family. The menu was simple but the flavors were big. So was the guest list. The menu featured classics like burgers, hot dogs, grilled chicken and veggies, along with salads and condiments like homemade pickles.

The star of the show, a classic American Hamburger. Over time I perfected what friends light-heartedly call “The Naz Burger”. It’s simple to make and a crowd pleaser. I may pride myself on the hundreds I’ve made, but the truth is anyone can make a great burger if you use good quality meat and keep the seasoning minimal. My not-so-secret-anymore secret recipe is quality beef, Worcestershire sauce, salt and pepper. That’s it. Four ingredients to bliss. 

In my opinion, a charcoal grill is best. Of course you can make burgers on any grill or even on an indoor skillet, but to capture the true essence of a good old American cookout, a smokey grilled burger is it.

Tips~

• For maximum flavor, ideally you want meat that is composed of at least 20 percent fat.
• Keep meat in the fridge until ready, cooking burgers cold keeps bits of fat solid, resulting in great flavor.
• Make evenly shaped patties, ensuring one side is not thicker than the other for even cooking.
• Creating an indentation in the center of the patty prior to cooking helps prevent bulging once on the grill. 
• No matter what you’ve seen on TV, resist the urge to press down on the burgers with a spatula, this only spews juices on the fire, causing the burger to dry out and the flames to flare up, charring the meat. If burger is cooking too quickly, simply move to a colder side of the grill.

Ingredients
3 pounds ground chuck beef, 20% fat
3 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
6 Brioche or regular hamburger buns

Preparation

• Start a charcoal fire or turn on your gas grill to medium-high.
• In a large bowel, combine Worcestershire sauce, salt and pepper with meat, gently mixing all ingredients by hand. Careful not to overwork the meat.
• Form the patties into approximate 4″-diameter, 3/4″-thick burgers, simultaneously pressing the top and the side to ensure they are not too loose. Continue rotating and cupping the meat until you’ve formed a  patty.
• Using your thumb make small indentation in the center of the burger without going all the way through (patties will resemble donuts).
• Place burgers on the hot grill and cook, without moving for about 3-4 minutes. Use a spatula to turn the hamburger over and cook for another 3-4 minutes for medium.
• Remove the burgers from the grill and rest them for a few minutes while you toast the buns.
• Top the burgers with whichever condiments and toppings that you enjoy. 

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