Summer is all up on us, and there are a few things we’re definitely going to need. First thing’s first, we’re going to need like eight gallons of sunscreen because while a tan may seem fashionable, you’ll probably regret it when you’re forty and wrinkly. Throw a cute hat in for good measure because while the sunshine will eventually fade, your face will be with you forever. We’re probably also going to need a healthy supply of rose and/or Pimm’s because what’s the point of summer without them.
Let’s also pick up a cute picnic blanket in the hopes that the sunshine continues. In Scotland, there’s a big risk that this could be it for sunshine. But I believe we’ll still have the chance for a picnic in which we eat eat cheese and drink sneaky wine under the shade of a huge old tree. Maybe we eat sandwiches and Victoria Sponge. Or maybe we go all out and grill something.
We’re definitely going to need a great basic burger that we can transform into a million different delicious permutations. But wait, you ask, can’t we just go and get some frozen burger patties from the grocery store and plop those on the grill? Squeeze some ketchup on there, and Bob’s your uncle. Yeah, no. I don’t want your summer to be sad and bland. With only an ounce more effort, you can be eating something truly tasty.
I’m not writing a recipe here, because I want you to rely on your instincts. If you think there’s pressure to make a burger in a certain way, you might just revert back to grocery store boringness. Here’s what you need to know:
- If you want juicy burgers, they need to have some fat, so make sure to buy ground beef with at least 15% fat.
- You’ll need to have an egg and some breadcrumbs on hand to make everything come together.
- Your hands are your best tools, so don’t be afraid to get in there and get messy.
- Make sure your grill or other cooking device is properly preheated before you start cooking your burgers.
As far as mixing up the actual burger patties goes, just have a look around your kitchen, and add in whatever you think tastes good. For a regular burger, I like to add salt, pepper, garlic powder, onion powder, Italian seasoning or dried oregano, chili powder, Worcestershire sauce, and tobasco sauce. Don’t worry if you don’t have all of these things. Salt, pepper, and Worcestershire sauce will still make a delicious burger. And to be honest, I never do it the same way twice. Just don’t be shy with the seasonings. Unless you have a notoriously heavy hand with seasoning, you’ll probably need a smidge more than you think.
Once you’ve got all your seasonings in, add in a lightly beaten egg (one egg per pound of ground beef) and a sprinkling of breadcrumbs. Leave the lid off the breadcrumbs in case you need to add more. Use one hand to gently mix everything together. If it’s still really wet, sprinkle in a few more breadcrumbs. Form your mixture into four burger patties, again if you’re using a pound of ground beef. Be sure not to overmix or press your patties too tightly. You want your burgers to be tender at the end, not spongey.
Cook your burgers over medium heat in a well oiled pan or grill, and only turn them once. How long you cook them depends on how pink you like your burgers. Do what makes you happy. Top your burger however you like. Just promise you’ll never make sad frozen burgers again.
Happy summer, friends.