There is hardly any food, besides maybe apple pie, as purely American as a hamburger. So it's only fitting that burgers will be flipping on grills across the city this weekend as we celebrate Independence Day.
According to the National Cattlemen's Beef Association, burgers are the No. 1 favorite grilling item. So how do you grill your burger? It's really quite simple if you follow a few good methods. Burgers are an easy meal and, as such, there shouldn't be a lot of fuss given to their preparation.
Anne Braly* The best meat blend: First and foremost, buy the best meat you can find. But that doesn't mean it has to be the most expensive. Far from it, in fact. Cheaper cuts from the shoulder, such as chuck and brisket, will have a higher fat content, which translates into a good burger. For the juiciest and most flavorful burgers, you need meat with a 20 percent fat content. Better if it's 30 percent. Fat means flavor and, yes, calories, but we're not talking diet food here.
* Making patties: The bigger the burger, the less uniformly it will cook. So it's best for home cooks to make patties that are between 4 and 6 ounces. Once you've used your kitchen scale to weigh individual balls of meat, it's time to play patty cake.
* Don't overwork the meat. Gently work it back and forth between the palm of your hands nine or 10 times until it begins to take shape. Complete the process with the lid of a jar, pressing it down to bring the patty into a uniform shape. Then press your thumb gently into one side of the patty, forming a slight indention. This helps the patty keep its shape rather than contracting while it's cooking.
* Seasonings: The best seasonings are salt and pepper sprinkled on the outside of the patty, not worked in. This is how the experts make that wonderful caramelized crust. But there are also lots of ingredients you can work into the meat to flavor it. Try making two very thin patties and sprinkle blue cheese on top of one, then seal the two patties together. When finished, your burger will have a melt-in-your-mouth middle. Or toss the meat before shaping with some Worcestershire or horseradish. The possibilities are endless.
* Condiments: Interestingly, the South is the only region in the country where people prefer mustard to ketchup, according to the Cattlemen's Association. We Southerners also like mayonnaise: 27 percent more Southerners report a preference for mayonnaise than those living in the Northeast.
* Grilling: Grill 1/2-inch thick patties 11 to 13 minutes or until the centers and the juices are no longer pink. The U.S. Department of Agriculture recommends cooking burgers to medium doneness (160 degrees on a quick-read thermometer). Use medium to medium-low temperature coals. If you don't have a grill thermometer, determine the temperature by holding the palm of your hand above the coals at cooking height. Count the number of seconds that you can hold your hand in position before the heat forces you to pull it away - about 4 seconds for medium heat. When ready, the coals will be covered in gray ashes.
* Finally, even though the sound and smell of grease hitting the coals makes your mouth water, don't do it. Pressing down on the patties causes the loss of flavorful juices and results in dry burgers. Use a spatula to turn burgers without pressing or flattening them.
And if you're looking for a burger with a bite and a kick this Fourth of July, here's a recipe from Busha Browne, maker of a range of sauces made in Jamaica and available locally at Whole Foods.
Smokey Jerk Barbecue Burgers
4 ounces Busha Browne's Smokey Jerk BBQ Sauce, divided
2 pounds ground beef (80 percent lean/20 percent fat)
1 teaspoon sea salt
1 teaspoon fresh garlic, minced
1 tablespoon olive oil
2 ounces mayonnaise
6-8 hamburger rolls
6 ounces romaine lettuce leaves
Sliced tomatoes and onions
Heat grill to medium-high heat. Combine 2 ounces of jerk sauce, beef, salt, pepper, garlic and olive oil. Mix gently with a fork. Shape the meat into patties. Oil the grill just before putting the patties on and cook for 5 to 6 minutes per side, depending on your preference for medium to well-done. Check your patties' temperature with a thermometer before removing them from the grill. The temperature should read 160 degrees for ground beef. Combine mayonnaise and remaining jerk sauce and dress top and bottom of hamburger buns. Dress with lettuce, tomato and onions, if desired.
No smoking allowed
Beginning Thursday, Honest Pint on Patten Parkway will become a smoke-free restaurant. It was done in order to meet customers' wishes, says co-owner Geoff Tarr. "Customer's loved the food, but not the smoke," he says. So from now on, enjoy your meal without the smoke. Good going, Honest Pint!
New brew
Blackberry Farm, the famed five-star resort in Walland, Tenn., is now brewing beer and it's available in limited quantities at three restaurants in Chattanooga: Easy Bistro, St, John's and The Flying Squirrel. The two most popular beers are Saison, a light beer resembling those brewed on farms throughout Belgium, and the darker Abbey Dubbel, which has a bolder flavor that's perfect when paired with heavier stews and braised meats.
Win a grill
Jarlsberg cheese is giving away a professional grill each week through the end of August. All you have to do is fill out the Jarlsberg Cheese Extraordinary Grilling Contest form on the Facebook/Jarlsberg USA site (facebook.com/JarlsbergUSA). You may enter one time every week, and if you win, you'll be notified by email.
Contact Anne Braly at abraly@timesfreepress.com.