When you’re really craving a burger, there are GOOD burgers and BAD burgers and nothing in between.
Here at Achen Farms, burgers are a fairly common occurrence during our busy Spring and Fall seasons. I’ve often got all the ingredients on standby, always poised for a late night field delivery of hot, foil wrapped burgers and ice cold beer.
The key to a good burger? It’s not toppings or fancy cheese. It’s quality beef and good seasoning.
When I make burgers, I start with our dry-aged ground beef, defrosted overnight in the fridge or using the defrost setting on the microwave. I keep a variety of seasonings in my kitchen, but the one I reach for the most is steak seasoning. In a bowl, season your ground beef before giving it a good stir. Then, heat up a pan and pinch off a dime sized amount, making a super tiny burger by pinching the beef between your fingers. Give it a quick sizzle in the pan. This takes a minute or less. Sure, it’s an extra step, but an under seasoned burger is a tragedy. Add more seasoning if needed. A good burger should let the beef shine, and the condiments are just the icing on top.
As long as you’re using high quality, well seasoned beef, it’s hard to mess it up from here. Cook the burgers any way you choose and top them how you like. The farm favorite is the classic American style burger. Beef, pickles, raw onions, American cheese and ketchup.