07 Aug Perfect Backyard Burger
Fire up those grills and make yourself Chef Nicholas’s Perfect Backyard Burger!
- 65/35 ground beef (no less than 70/30)
- Butter toasted brioche buns
- Caramelized onions
- Smoked gouda cheese
- Thick cut bacon
- Special sauce-(I can’t tell you everything….)
- Ground beef has to be no less than 70/30. For family meal at the restaurant, I special order 60/40. Any good butcher can prepare it for you. Honestly, I’m not even sure why they put out 90/10. News flash, burgers are not really good for you no matter what, so enjoy as them a treat, the way its supposed to be.
- Don’t make your burgers to big- 2 oz for a slider or 4 oz for a regular. Its a burger not meatloaf on the grill.
- Butter your buns & toast them before you put the burger on them.
- Use a really good cheese, but for god sakes, don’t use blue cheese.
- Assemble your burgers with the toppings that you’ve made for your guests otherwise they will probably just put ketchup on them. You’re the cook, not them!
Best Burger Wines
Chad Napa Valley Cabernet Blend 2016$26.00
This Cabernet Sauvignon-based blend, a rich, teeth-staining wine, which delivers way more power, fruit and finish than any other sub-$25 Cabernet that I have tasted. This is juicy, powerful Cabernet, displaying the concentration and length generally found in bottles twice its price (because the juice IS in bottles twice its price).
Fabre Montmayou Cabernet Sauvignon Patagonia 2017$16.50
The Patagonia Cab from Hervé Fabre is sourced from one of the most extreme environments in the world. But those extremes bring out the best in Cabernet, those stressed old vines yield black, opulent fruit yet with aromatic complexity.