I love eating burgers, and I happen to think that I’m more than competent when it comes to grilling them up in my backyard. However, I felt that the Burger Weekly audience deserved grilling tips from someone with a little more cache in the ground beef world than myself. Jamie Schweid is part of the fourth generation of his family’s beef purveyor business, slinging high-quality meat as the Executive Vice President of Schweid & Sons. Jamie imparted some of his grilling wisdom upon Burger Weekly, just in time for your Independence Day barbecue this weekend.
Top three things to look for when choosing your meat at the grocery story:
- Always be sure to check the freshness date on the package to make sure it hasn’t expired.
- Look for a minimum fat to lean ratio of 80/20.
- Look at what cuts of beef are included in the blend.
What are your tips for achieving a classic grilled burger on a stovetop?
- There is nothing better than the crispy char of a burger. If you really want to create that Chef-style restaurant style sear to your burger, use a cast iron skillet. Throw a little kosher salt on both sides of a burger and watch it sear in the skillet. For maximum searing in a burger, you can form a puck using the ground beef. Make sure the meat is cold. When you form a puck your hands heat the meat up. You should put the pucks back into the fridge to ensure the meat is cold before placing on the pan. Then get the pan hot, I mean real hot, add some kosher salt on both sides of the puck then place the puck in the pan for about 30-45 seconds before flipping it over to the other side. Listen to the sizzle.
How can you tell how cooked a burger is without cutting through it?
- First the meat always has to settle so you never want the burger to be perfectly cooked once you pull it out of the pan/grill. You want to allow the burger to cook internally for a minute or two. If you cut into a burger, you’re going to let all the juices and flavor pour out. Definitely don’t want that. Instead, use what I like to call “The Face Method.” Push the center of the burger with your finger and if it feels like it does when you touch your cheek then you’ve achieved that perfect medium rare temperature.
What are the most common mistakes people make when grilling burgers and how do you avoid them?
- Pressing on the hamburger makes me uncomfortable. When you push down on the burger you are squeezing out all of the flavor and the juice. There’s no need to do this, the burger will cook just fine as long as you’ve formed it into a puck so it cooks evenly.
- Always melt the cheese on a burger. Use “The Face Method” to determine the right time to put the cheese on the burger so it melts. It should be just a minute or so before the burger is ready to be removed from the pan/grill. My personal favorite is just plain good old yellow American cheese.
What are the top three condiments and toppings that should always be kept in the fridge?
- BBQ Sauce for that sweet taste, Ketchup because well it’s Ketchup and avocado relish. I love avocado.
To toast the bun or not to toast the bun?
- I don’t toast my buns. The perfect potato roll has the perfect texture, I don’t mess with it. My personal preference are Martin’s Potato Rolls.
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