Memorial Day is just around the corner, and we know many of you will be Grill Masters for a day. We consider ourselves somewhat of experts in that arena and Chef Grant Wallace, from Dickie Brennan’s Steakhouse has offered up tips on how to prepare a perfect, juicy burger. The only problem is that everyone may be so impressed that you’ll have grill duty for years to come!
1. Quality Meat
This is crucial for a good burger. Make sure your meat is fresh ground. 20% fat is the magic number! A combination of ground chuck, short rib and top round work well. Form the patties – work gently and quickly! Handling the meat too much makes burgers dense and firm which can make them tough. To help burgers stay together on the grill, let them rest for about an hour in the fridge.
2. Right Before Grilling
Season patties on both sides with salt and black pepper (or Creole seasoning). Once grilled, this will create a nice crust on the exterior of the burger. It’s important to do this right before grilling, because adding too early will draw out moisture from the meat.
3. Hot Grill
Place burgers on a clean, hot grill and get a nice sear on both sides. Once you have a good crust, move to a cooler location on the grill. A good indication of a medium burger is when the juices start to appear on the top of the burger. When the juices begin to turn from light pink to clear, it is typically medium-well.
Add cheese about a minute before removing burgers from the grill. Chef Grant likes a sharp cheddar like Hook’s cheddar.
Heat the bun! Toast on the grill, or even better, get out your cast iron skillet and melt a little butter and griddle the buns.
If you’re in the mood for a burger and not going to be around a BBQ, our chefs have you covered. Bourbon House’s features Louisiana wagyu beef, bacon, pimento cheese, fried onions, house bourbon BBQ sauce, and pickled farm peppers. Palace Café’s is a combo of aged cheddar, bacon, lettuce, tomato, pickles, and red onions. And, of course Dickie Brennan’s Steakhouse!