Grilling Up a 5-Star BBQ – Perfect Burgers

• The Meat
I start out with premium beef and prefer an 80%/20% ground chuck. The slightly higher fat content is worth it. Better flavor and juicier burgers is the result.

• The Patties and the Seasoning
You want even cooking throughout so a uniform thickness (1/2”-3/4”) is a good target. Regarding seasoning, premium ground beef doesn’t need to be masked with a lot of seasoning. Seasoning the patty (not the mixture) with a little sea salt or Kosher salt and cracked black pepper is all you need to enhance, not mask, the flavor of premium beef.

• Grill it
Always use high heat (400-450 degrees F) to sear in the juices. Cook about 3-4 minutes per side (depending on grill heat and size/thickness of burger) and DO NOT press down with a spatula. You don’t want to squeeze out all of those natural juices.

• It’s done when…
Of course the outside should be nicely browned but internal color is key. I like burgers to be slightly pink inside so, using a knife, gently cut into the burger to peek at the color. Keep in mind that it will continue to cook once removed from the heat so don’t leave burgers to rest on the hot grill or your nice medium-rare to medium burgers will be well-done by the time you serve them. You can also use a meat thermometer to check for doneness: 150-155 degrees F.

• The Buns
I call for potato rolls, at home and at American Roadside. I prefer them lightly grilled as opposed to toasted, because the sugars in the bun caramelize slightly, adding a little sweetness to the savory burger.

• Top ‘em Off
Don’t skimp on the assortment of toppings. America’s favorite comfort food lends itself to limitless customization and we’ve found that our customers love to create their own classics from our selection of over 25 toppings, cheeses and condiments. New favorite: Chili, cheese, mustard and slaw on a premium burger and grilled potato bun.

Quick French Fries Tips
Deep fried by Ile de Longue Pouls

imageFor best tasting fries, go with Idaho potatoes and be sure to remove the skins. Cut into equal sized slices. Heat canola oil to 350 degrees Fahrenheit. Cook for 3 minutes, then remove from heat for 1 minute. Put back in oil for 2 minutes. Salt after frying and serve.