The New York Times had an article a week ago in which Jane Sigal, , sought out the perfect burger. On the face of it, a burger is a fairly simple creation. A two-piece bun, a piece of grilled ground beef, some toppings and away you go. However, as chefs are reinventing this simple grilling creation, folks like Jane Sigal can write about them and share these culinary creations with regular folks like you and me.
What’s fun about burgers, and about cooking in general, is that the joy is in finding the perfect version of something for your palate. There is no perfect burger, there is only your favorite burger. Reading articles like this, in addition to making me hungry, blast the doors wide open in terms of experiments I could try on my own!
Now, in the article, there is a named “perfect burger,” and it’s the Comme Ça burger made at Comme Ça burger brasserie in Los Angeles. I invite you to read about it in the NY Times article but one intriguing difference is that he grills it to give it sear, then finishes in the oven. That’s certainly a little different.
I love all the variations you can have with the burger! No matter what the season, summer, fall, winter or spring, there are always great vegetables and other goodies to add on to the traditional burger. One of my favorite burger recipes is a classic…http://weber.com/recipes/Recipe.aspx?rid=26. Molly (Weber)
BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.
There are so many types of burgers, but my favorite is the plain fire grilled cheeseburger on a toasted bun. My mouth is already watering.