In the last several months we have been on a mission to find the best burger in Atlanta. So far our top 3 choices are:
1) The “Bocado Burger Stack” at Bocado.
2) The “Wood Grilled Lamb Burger” at JCT.
3) “The Burger” at Muss & Turner’s.
We here in the shoe box have been using a Big Green Egg for almost ten years, and we just love the natural wood grilled flavor that the lump charcoal imparts to ground beef. In fact, if you look over on the porch just outside the kitchen of Muss & Turner’s, you’ll see a Big Green Egg smoking away. That’s where they cook most of their meats, including the burger.
Having said that, when it comes to a burger at least, we think that Bocado has converted us to the griddle. There’s just something eye-closing delicious about a freshly ground beef patty sizzled in its own juices. Tonight we set out to make a griddled burger stack equally lip-smackin’ good.
We started by grinding boneless short rib. This was our first adventure with the KitchenAid meat grinder attachment: this thing’s cool.
We also purchased some already-ground beef chuck. We made one test burger with 100% ground short rib and one with 50/50 short rib and chuck.
We made patties that were about 1/2″ thick and approximately 4″ in diameter. We seasoned these with a coating of olive oil, followed by kosher salt and coarsely ground black & white pepper. After making the patties, we placed them in the freezer for 5 minutes just to get them to hold together better in the pan.
We sprayed a large frying pan with Pam and put it on the stovetop on medium-high. We grilled the patties for 4 minutes per side and topped them with deli-sliced American cheese (this is key – American cheese over any other fancy cheese really gives that old fashioned griddled taste).
Served on a toasted french roll with freshly sliced Vidalia onions, these burgers were absolutely amazing. So simple. So juicy. So full of flavor. So . . . . old fashioned.
Which was better – the 100% short rib or the 50/50 short rib and chuck? Hard to say. We think that the latter was a little fuller in flavor, however it was also cooked slightly less so it was a bit more juicy. Suffice it to say, these were a big success, but we have much more experimenting to do.
Next time we add ground brisket . . .