The Best Burger Ever, or Why Fat Rules

Written by Lizz Fabel, The Traveling Chef

When I was young and impressionable, and didn’t know diddly about cooking, I thought the best way to grill a hamburger was to take lean ground beef, form it into a patty, and mash the heck out of it on a hot grill grid (which may or may not have been cleaned previously) over red-hot coals. The resulting dry, charred hockey puck was perfectly acceptable as a food item at the time, although its unsavory character was only rendered edible by my ignorance of the proper way to persuade meat, seasonings, vegetables and fats to become the Best Burger Ever.

The first step to The Best Burger Ever starts with the meat. I like to create a savory blend of ground meats, balanced for health and flavor, but making sure some of them have a good amount of fat. Fat will render on the grill, but leave moisture, which is what we crave in all foods (with the possible exception of crackers, of course). Vegetables, sautéed in butter or oil to bring out their natural sugars, make a fine addition, and one which should be included in all burgers, in my opinion, whether they’re flavored beyond that point, with cheeses, or spices. Besides, you can sneak in some spinach, along with the regular aromatic veggies, like onion, celery, garlic, carrot, or peppers. Fool those kids!

Now add the top-note flavorings, like cheeses, spices, fresh herbs, chili peppers, or even chopped nuts or raisins. Burgers are like a blank canvas, after all – you can make them your very own work of art, by varying the formula, and surprising your picnic guests with your culinary creativity! Enjoy, and now the recipe for The Best Burger Ever.

This recipe has a Mediterranean flavor that is at once exotic and familiar. Vary this recipe by changing up the herbs, using different vegetables, leaving out the sweet spices, or substituting ground turkey for the lamb, if you’re not a fan. The important technique to retain is sautéing the vegetables, because Fat Rules!

Serves 6, or 4 generously

2T. olive oil
1/2 cup minced onion
¼ teaspoon ground black pepper, or more to taste
1 teaspoon salt, divided
4 cloves minced garlic
1/8 teaspoon cinnamon
½ teaspoon sweet or smoked paprika

1/4 cup minced parsley
2 Tablespoons minced mint leaves

½ lb. ground lamb
½ lb. ground beef

1. Heat the oil in a skillet over medium heat. Add the onion, pepper and ½ teaspoon of the salt. Cook, stirring frequently, until the onions are very well browned, about 15 to 20 minutes. Add the garlic about halfway through, when the onions are beginning to color. Add the cinnamon and paprika, and sauté briefly. Transfer to a bowl and refrigerate until cool, about 10 minutes.
2. In a large bowl, combine the cooled vegetable and spice mix with the parsley, mint, lamb, beef and remaining ½ teaspoon salt. Form the mixture into 4 or 6 portions, and place on a plate, cover with plastic and refrigerate for at least one hour or up to overnight.
3. Preheat a grill to medium-high, or use real wood charcoal to create an indirectly heated grill surface, and grill the burgers until cooked through, about 5 to 7 minutes per side, depending on their size. They should be firm, but with a bit of “give”. Serve immediately.

More tips from local burger experts

Matt Flintrop, Marx Pioneer Inn, W180 S7808 Pioneer Dr., Muskego

Mike Toman, Butcher Block, 9340 S. Chicago Road, Oak Creek

Justin Furhman, Weissgerber’s Gasthaus, 2720 N. Grandview Blvd., Waukesha

Dennis Weber, Wendt’s, 6031 W. Layton Ave., Greenfield