| Page 2 of 5 < > |
|
TOOLBOX
   Resize
COMMENT
 Discussion Policy
 CLOSE
Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
Who's Blogging  |
EHOW.COM --http:/
GO.COM --http:/
GRILL A BURGER
"What is important to me is the fat and lean beef ratio," says Jonathan Partin, chef for Sunnyside Farms in Virginia, whose Famous Rest Stop in Sperryville grills up organic burgers by the hundreds on busy weekends. "The fat makes a better burger; it makes it juicier, and it adds more flavor. For the burger barn, the company grinds an 80 percent lean to 20 percent fat grind."
For Partin's perfect burger:
1. "Make sure the patty is fairly flat -- I like to mold it until it's 1/2 - to 3/4 -inch thick."
2. Refrigerate a few hours or overnight. "That helps maintain the shape when it goes on the grill."
3. Sprinkle five parts kosher salt to one part freshly ground pepper just before the burger goes on the grill.
4. Cook on a hot grill, flipping regularly. "An eight-inch burger on a hot grill should take about six minutes for a medium burger. Constantly turning is the trick for us -- you cook it evenly and consistently."
5. Add bun and condiments. "I like Dijon mustard, Tabasco sauce and a good cheddar cheese."
SUNNYSIDE FARMS FAMOUS REST STOP -- Routes 211 and 522 in Sperryville, Va. 540-987-3600.http:/
