Classic Hamburgers: Make the Take-Out
We all think we know what the classic hamburger tastes like, but do we? Well, we know how we’d like it to taste. Thick and juicy, grilled well on the outside and maybe a little pink inside (okay, that’s up to you). Truth is, burgers have gotten so fancy these days that you sometimes get more than you want in the bargain. Frankly, we could skip the pizza burger, Taste o’ Ireland burger, and the Cape Cod version with raw clams and fresh seaweed on top (just kidding on that one, at least as far as we know). Please, give us only the simple, classic grilled patty—with some condiments on the side and a nicely toasted bun—and we’ll follow you anywhere, especially if you’re headed out to the grill.
This recipe has flawless directions, with tips you might not have been aware of. Example: No, you should never turn meat—any meat—more than once or it will cook unevenly. But even worse is pressing on the patty to—to what? Honestly, we don’t know why anybody really does that, but we can guarantee that pressing on any piece of meat will rob it of vital juices and render your hamburger dry.
So go for the classic with these Classic Ultimate Hamburgers. Whether you want cheese on top is up to you. We don’t judge, at least if you stick to something simple like cheddar or Swiss.