Instructions

Season all sides of patties with salt and freshly ground black peppercorns.

Place on lightly oiled hot grill or sauté pan to allow the patty to brown and keep moist at the same time; flip after a couple of minutes to allow the next side to brown. If burgers begin to burn, reduce heat slightly or finish cooking in 350 F (177 C) oven. For safety, burgers need to cook to a temperature of 160 F (71 C).

Notes

The best burgers are made from 100% pure corn-fed beef, chuck or a combination of chuck and brisket, to get just the right balance of marbling in the meat that keeps the patty moist and full of flavor.

Patties should be ¾-1-inch thick. Make an indentation in the center of each patty to prevent swelling while cooking. Cooking is similar to a steak: Do not poke or mash the patty or the juices will run out leaving a dry patty.

Don’t bury the great flavor of quality beef in too many spices but rather allow the burger to sing by adding classic toppings like cheese, bacon, tomatoes, lettuce and mayo. Jazz it up with a Caribbean flavor of chadon beni aioli (similar to cilantro), turmeric roasted pineapple and caramelized onions.