This is my secret tip when I’m grilling burgers…
Note: Grilling vs. frying burgers is an existential dilemma for me. I love the smokey flavor from the grill, but I also know that a pan-seared burger is going to be juicier, and have more beef flavor.
That’s a decision that each of us must make for ourselves. 😉
Garlic-Mushroom Burger Baste
- 1 lb white mushrooms, cleaned
- 1/2 lb butter
- 6 garlic cloves, peeled
- 2 shallots, minced
- 1 sprig fresh thyme
- 1 tablespoon chopped fresh parsley
- 2 tsp. porcini mushroom powder (opt)
- Sea salt and black pepper to taste
Chop mushrooms, garlic, and shallots.
Saute in 1/4 cup of butter in a large pan over medium heat, season lightly with salt and pepper, and cook until onions are soft and garlic had just begun to color.
Add remaining butter, and reduce heat to medium low. Keep on a low simmer for 1 hour.
For normal people:
Grill or fry burgers on one side, flip and brush cooked side with baste.
For the rest of us:
I like to brush one side, as shown above, and then, just before the burger is done on both sides, use a pair of tongs to dip it, completely submersing, in baste.
(Hey, I’m a cook, not a your cardiologist! Your health is not my primary concern.) 😉
Then, return it to the grill for just a few seconds on both sides.
Lastly, if you want to really take these burgers to the next level, chill the compound butter to near freezing, stirring several time to get the mushrooms and onions off the bottom.
Shave the frozen butter with a cheese grater, and mix (quickly) into the ground beef (1oz of butter for a 1/3rdlb burger).
You can add a little shredded asiago cheese, or crumbled bleu cheese at this point as well, if you like.
Form your patties and freeze before grilling.
For more tips on grilling the ultimate burger, from grinding your own beef blend, to seasonings, sauces, and styles, check out my new Home Chef guidebook: Grilling!