AP
There’s something about holding that squishy white bun with two hands and biting down into that perfect juicy burger that brings people back to childhood. So when looking for a beverage to pair with a burger, go back to your early years.
George Motz, documentary filmmaker of “Hamburger America” and author of “Hamburger America: A State-by-State Guide to 100 Great Burger Joints,” suggests staying true to the classics — shakes and crafted root beer.
“Many times I’ve pulled up to a drive-in and I’m compelled to order a chocolate shake or a homemade root beer because nostalgically they go well with a burger,” Motz says. “Or if I’m in a dark bar, a beer helps to round out that burger experience.”
THE GREAT BURGER
John Torode, author of the recent cookbook “Beef and other Bovine Matters,” has several tips for turning out the perfect moist burger, even when cooked to well done. Instead of salt, he seasons the beef with Chinese oyster sauce. He says salt dries the meat. He also refrigerates the burger mixture before grilling, which he says helps the burgers stay moist and bind together during cooking.
Start to finish: 1 1/2 hours (30 minutes active)
Servings: 6
-3 pounds ground chuck
-2 medium red onions, diced
-Large handful fresh flat-leaf parsley, chopped
-2 tablespoons oyster sauce
-2 tablespoons ketchup
-1 egg yolk
In a large bowl, mix together the beef, onions and parsley. Add the oyster sauce, ketchup and egg yolk. Mix well, kneading the mixture until thoroughly combined. Divide the mixture into 6 equal portions, roll each into a ball, then refrigerate for at least 1 hour.
When ready to cook, heat the grill on high for 10 minutes with the lid closed. Alternatively, heat a cast-iron grill pan or broiler pan over medium. Do not add oil to the pan.
Place the burgers on the grill or in the pan and leave for a few minutes until the edges start to color. Use a spatula to turn the burgers and brown on the other side, about 5 minutes.
Turn the burgers again. If grilling, move them to the side or to a cooler spot on the grill. If using a pan, reduce the heat. Let the burgers cook for another 15 minutes for well done, or to desired doneness.
(Recipe from John Torode’s “Beef and other Bovine Matters,” The Taunton Press, 2008)
