Phillip Dell Burger
Ground Meat (Beef, Chicken, Turkey)
1. Use fresh ground meat (beef, chicken, turkey etc.)
Pick out a nicely-marbled steak and have the butcher to grind it.
Use an 85/15 meat to fat ratio for a well-balanced burger.
If you are concerned with fat, a 96/4 burger can be used as well.
2. Season your burger
All-purpose mix of sea salt, black pepper, granulated garlic, and granulated onion.
3. Don’t over-mix your burger
Over mixing your burger will leave it tough due to the fat melting and break down. We recommend blending it with a fork, and then, carefully form it into patties.
5. Form a bun-sized burger
6. Don’t Press your burger
Pressing your burger to speed the process squeezes out all of the juices, leaving it dry and, often, as hard as a hockey puck.
7. Toast your bun
8. Don’t overload your burger
Over loading your perfectly cooked, seasoned burger will cover it up. Let the burger speak for itself. A few toppings or sauces can accentuate the burger, but too many will hide your hard-worked efforts.
9. Grill it outdoors!