When we’re enjoying much of our own produce and I can stretch my grocery budget more, I plan to buy the best quality grass-fed beef available. In the meantime, I buy budget-friendly ground beef and season liberally to elevate our burgers to restaurant-quality fare.
Start with your favorite salted herb blend. I buy mine at WinCo in the bulk section. It’s salty, garlicky and studded with dried onion and rosemary, among other savory things. I gently work the seasoning into the raw meat like I’m making meatloaf. I use a few tablespoons per pound.
We like 6 ounce patties. I use a scale to measure out the meat for each burger. Then Trevor sears the patties on a screaming hot grill to lock in the juices before melting thick slices of cheddar on each burger.
A Burger Worthy of Homemade Buns
Yes! I said “homemade.” But don’t worry. I found a recipe from Taste of Home on Pinterest for 40-Minute Hamburger Buns that are soft, yeasty and so easy to make. They are the perfect foil for my hamburgers. For the recipe, visit my Recipes board on the Suburban Farm Table Pinterest page. Or, if you don’t have an unhealthy addiction to Pinterest like me, click here to access the same recipe on the Taste of Home website with a how-to video.
Note that I make the following modifications to the Taste of Home recipe including:
- Tripling the recipe to make 18 larger buns
- Brushing the tops with an egg wash (one egg white and a tablespoon of water lightly beaten)
- Sprinkling with sesame seeds
Try these buns and you may never go back to store-bought hamburgers buns again.
Let me know if you made them and you loved them.