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What's Cookin' at GABA: Burgers

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Football is tough, but don't make your tailgate tough as an SEC schedule. This week is all about the simple but tasty grilled burger, a tried-and-true tailgate favorite.

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The Gamecocks travel to Nashville to take on the Vanderbilt Commodores. No doubt this will be a tough game. Heck,  football is tough, especially in the SEC, but flipping burgers is easy. This week's at What's Cookin' at GABA, we are all about grilling burgers because it's easy.

The tip. If you want a tasty burger, then go insane with the toppings. The burger is simple and it should be always simple.

The fire. It doesn't matter if it's gas or charcoal, you need a hot zone and a cool zone. Why the zones, you ask? The hot zone gives the burgers that beautiful char. When you slide it over to the cool zone, it allows the interior to cook without burning it to a hockey puck.

The burger. Go for the ground chuck that has 20% fat, which is a lot more flavorful juicer than lean ground beef. Salt and pepper them generously. Form patties that are thick and flat, but LOOSE. A firm packed burger is a no-no. You want loose a patty but just enough that it holds together.

The grill. Start off on high heat (hot zone) to get a nice char. Do NOT press down on the burger with the spatula because you want to keep all those juices in the burger.  Flip it ONCE to char the other side. Lastly, slide it over to the cool zone and leave it until you get the desired doneness.

Toppings. Some folks like it simple. But, if you want a burger that rocks, get fancy with some sweet relish, heirloom tomatoes, caramelized onions, applewood bacon and a slice of Vermont cheddar cheese.

Rub a Grub Burger