Super Bowl Sunday is a week away and while it's mostly about football, we know it's really about food. If you are planning a menu for the big day but have dismissed the idea of burgers as too boring, think again! Everyone loves a good burger when done right, i.e. juicy, beefy and flavorful. We'll let you in on a little secret — the key is in the blend of meats you use.
There are wonderful variations worth exploring when it comes to selecting which cuts of beef to use for your patties. By adding different cuts you can change the flavor profile of your burger in a myriad of ways.
The key to an extremely juicy burger is to create a grind with an overall protein-to-fat ratio of 70/30 for medium-rare to medium-well and 80/20 for rare. As long as you maintain this ratio, you can experiment to your heart's content.
Some of our favorite grinds include short rib, hangar steak, and sirloin. For a smokey flavor, try adding bacon. Ask us, we are happy to suggest some creative and flavorful combinations.
One of the most famous burgers on the scene these days is from the Charleston, South Carolina restaurant Husk. There, Chef Sean Brock has blended chuck, flank steak and bacon for a mouth-watering — yet not overly fussy — cheeseburger. The recipe is below and a complete showstopper!
Husk's Famous Cheeseburger
Ingredients (makes enough for 10 cheeseburgers)
For the special sauce
1 3/4 cups mayonnaise
1 1/4 cups yellow mustard
5 tablespoons ketchup
1/2 cup Bread and Butter pickles, drained and cut into 1/8-inch dice
1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice
grated zest (use a Microplane) and juice of 1 lemon
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper to taste
2 tablespoons pepper vinegar
For the cheeseburgers
Custom grind of 1 (3-pound) fresh boneless chuck roast, 12 ounces fresh flank steak and 3 ounces bacon
3 tablespoons unsalted butter, at room temperature
10 burger buns, preferably potato rolls
1 cup white onion, shaved
20 slices American cheese
50 Bread and Butter pickles
For the sauce:
Combine all of the ingredients in a large container and stir together to blend well.
Cover and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)
For the cheeseburgers:
Portion the meat mixture into twenty 3-ounce patties, about 1/2-inch thick (each burger gets 2 patties).
If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)
Generously butter the tops and bottoms of the buns.
Toast on a griddle until nice and golden brown. Reserve.
Heat grill or two 12-inch cast-iron skillets until as hot as possible.
Divide the patties between the two hot pans.
When the patties are nice and charred, about 2 minutes, flip them over and cook to desired doneness.
Place the onion slices on 10 of the patties.
Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds.
Stack the non-onion patties on top of the onion patties. Remove from the heat.
Smear both sides of the buns with special sauce.
Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.