Chef John Folse: Ultimate burger

Chef John Folse - Ultimate Burger

NEW ORLEANS (WVUE) - A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. Remember to handle meat as little as possible so the burger maintains its juiciness.

Prep Time: 40 Minutes
Yields: 6 Servings

Ingredients for Burgers:

2¼ pounds ground round, chuck or sirloin beef
2 tbsps melted unsalted butter or olive oil
salt and cracked black pepper to taste
granulated garlic to taste
6 hamburger buns

Ingredients for Toppings:

6 ounces sliced cheddar cheese
leafy green lettuce
sliced tomatoes
thinly sliced red onions
sliced dill or sweet pickles
12 slices bacon, cooked


Preheat grill to high. Divide meat into 6 equal portions. Lightly wet your hands with cold water then form each portion of meat into a round patty, 4 inches wide and of even thickness. When ready to cook, oil the grill grate. Brush one side of patties lightly with melted butter. Season with salt, pepper and granulated garlic. Arrange burgers, butter-side down, on hot grate. Grill 4 minutes or until nicely browned. Brush top of patties lightly with melted butter and season with salt, pepper and granulated garlic. Turn with a spatula and continue grilling 4 more minutes for medium or until cooked to your preference. Remove from heat and set aside. Brush insides of buns with remaining melted butter. Place buns, cut-side down on grill for last 2 minutes. Set out toppings. Place burgers on buns, garnish with your favorite toppings and serve.

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