Medium-Rare Burgers with Reverse Sear Method

Medium-Rare Burgers with Reverse Sear Method

00:00 Intro
00:45 Is it safe? (see the sources below)*
01:16 Should you grind the beef yourself?
02:05 How to buy good ground beef?
03:26 Doneness (why reverse sear works: https://youtu.be/9zU-hISLJgc)
05:19 When to salt?
05:53 Size
06:39 Sear (Grill vs. Skillet)
07:29 Improving browning with the glaze
07:57 Melting the cheese
08:31 THE RECIPE for the sauces and toppings
10:47 THE RECIPE for the patties
15:01 Troubleshooting

GRILLING GLAZE:
1 Tbsp soy sauce (15g)
1 Tbsp Dijon mustard (15g)
1 Tbsp Pomegranate Molasses (15g)
2 garlic cloves, grated on a microplane zester
1 Tbsp Zaatar (5g) (optional)
1/3 cup neutral oil, like canola or grapeseed (75g)

Note: Pomegranate Molasses can be replaced with half balsamic vinegar and half honey or maple syrup.

Put everything into a squeeze bottle with a snipped tip (to accomodate sesame seeds) and shake well. Refrigerate till ready to use. Shake well before using. Can be kept in the fridge for 2 weeks.

MISO MAYO:
1/3 cup mayo (90g)
1 garlic clove, grated on a microplane zester
2 tsp white miso
Squirt of lemon
1/2 tsp Dijon mustard

Whisk everything together.

PICKLED ONIONS:
1/4 red onion, sliced across the grain
1 Tbsp red wine vinegar
Lots of salt (about 3g)

Mix together and let sit while making the burgers.
OTHER TOPPINGS (obviously this is not set in stone):
Tomatoes, Seriously Sharp Cabot Cheddar (or the cheese of your choice)

BEEF PATTIES:
80/20 ground beef (85/15 will work)
Salt and pepper
Neutral oil for searing (like canola, grapeseed, etc)

Preheat the oven to 200F (93C) with a rack in the middle. Divide the beef into 4oz (113g) portions and shape into patties that are 2cm (7/8 inch) thick. Line a shallow baking sheet with foil, top with an oiled rack, and place the patties on top. Place in the oven for 20 min.

Toast the buns in a non-stick or cast iron pan in a little bit of butter on medium heat. Wipe out the pan. Gently dislodge the burgers from the rack with a spatula.

Get the pan back on the heat and preheat as needed to achieve steady, even browning. On most stoves, you’d need high heat. While the pan is preheating, glaze and season the burgers. Shake the grilling glaze. Top each burger with 1/4 tsp of the glaze and spread it out. Season with salt and pepper. Flip and repeat on the other side. Salt the sides. Put a little oil into the pan (I use a couple of teaspoons for a 12 inch pan). Swirl to coat. Brown the burgers on both sides (60-90 sec per side). Replace the foil in the baking sheet with clean foil. Place the burgers on the foil and top with cheese if desired. Turn on the broiler and set the rack as close to it as possible. Put the pan burgers under the broiler just until the cheese melts (30-60 sec).

Spread a bit of miso mayo on the top and the bottom buns. Assemble the burgers and let them rest for 5 min before serving (assembly time counts as rest).

*Safety Sources
============

Death from bicycle accidents -- 846
https://www.nhtsa.gov/road-safety/bicycle-safety

Deaths from e.coli and salmonella in ground beef -- 1
https://www.cdc.gov/ecoli/2019/o103-04-19/index.html
https://www.cdc.gov/salmonella/dublin-11-19/index.html

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