the dz burger

Being a group of hardcore burger critics, we like to think we know what it takes to make a killer burger.  This weekend we set out to prove it.

The beef was freshly ground just before we cooked it.  It was a mix of roughly 50% sirloin, 30% chuck, and 20% brisket.

The cheese was Beecher’s Flagship.  We had three different kinds of bacon – Whole Foods Maple, Whole Foods Pepper, and Niman Ranch Maple that we pulled from my fridge at the last minute for comparison.  For veggies we had both red and sweet yellow onion, tomatoes, iceberg lettuce, and homemade pickles.  To finish things off there was ketchup, dijon, and a homemade “secret burger sauce”. Finally, the buns – Rudi’s Organic White lightly toasted in the oven.

the array

The patties were formed into 1/4 pound pucks and cooked with the smashburger technique.  As always, it worked beautifully – here’s a look at the patties after flipping and just before I threw the cheese down:

smash

Honestly, it’s difficult for me to find things I’d do differently next time.  I’ve got some ideas but they’re really more for educational “what will happen if I…” purposes than because I think it’ll improve the final product.

+ Amazing beef, cheese, and toppings. A burger done right, IMO.

– Having to clean the kitchen afterwards.

These were certainly the best burgers that I’ve ever made. 

Rating: ★★★★½ 

(if you’re interested, find the full set of photos here.)