Here’s a twist to your standard hamburger. Since it’s reported that Americans eat 3 hamburgers a week I thought you’d want to customize one.
Mix in some chopped garlic, parsley and Worcestershire sauce to perk up the beef.
I stuff mine with fresh mozzarella and add nutty and creamy Italian fontina on top for more flavor punch.
The burger is fine with or without a cheese stuffing or with no cheese at all. Your choice.
With all the scares about contaminated ground beef sold on the grid the best hamburger you eat may be the one made at home with ground beef or chuck you grind yourself from your trusted local butcher.
With the start of the summer you can cook the hamburger on your outdoor grill or in a stove-top cast iron grill pan. Some chefs think it’s best to cook hamburgers in a flat-bottomed cast iron pan so it cooks evenly and the juices stay inside.
If you’re making hamburgers at home make sure you have a good sturdy bun. I’m using a pain de mie from my favorite Bay Area bakery Acme Bread. It has a sturdy soft crust and a slightly sweet small crumb inside, a perfect hamburger bun.
Add your favorite condiments. For me, no mayo, ketchup or mustard. I prefer a grilled onion and a slice of heirloom tomato on my burger.
The toasted bun is just right for the juicy, tender burger pumped up by garlic and Worcester. The mild mozzarella oozes from the center complemented by the melted nutty fontina on top. The sweet grilled onion and summer tomato finishes the package in style.
- 1 pound freshly ground beef
- 1 clove minced garlic
- 1 tablespoon chopped Italian flat parsley
- 1 tablespoon Worcestershire sauce
- sea salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- cubed fresh mozzarella for stuffing the burger
- sliced Italian fontina
- 1 onion, cut in fat slices
- 1 heirloom tomato, cut in fat slices
- Heat your grill or cast iron pan for at least ten minutes over high heat.
- Put the ground beef in a bowl. Add the garlic, Worcestershire sauce, parsley, sea salt and black pepper and mix well.
- Divide the beef in to 4 and loosely roll each into a ball. Make an indentation with your finger and put a small mozzarella cube or two in the dent and cover it over with the ground beef.
- Loosely form the hamburger.
- When the grill is hot brush the hamburger with olive oil and cook to your desired doneness.
- At the same time brush a fat slice of onion with olive oil and cook it along side the burger.
- Put the burger on a round roll or bun, top with the grilled onions and tomato slice lightly sprinkled with sea salt and olive oil.
- Serve immediately.