The Perfect BURGER by The DUDE
HOW to COOK The PERFECT BURGER - Dude's Way
The DUDE BURGER
Dude says this is Thee Classic Burger. His rendition of an In-N-Out Double-Double that he and Donny developed follows this one (The Dude Burger). As for taste and what not, Dude likes them both. When he’s experimenting a little; throwing on some Green Chili, Bacon, or Cowboy Chili, Dude uses this one. Dude says, try em both. You’ll like.
INGREDIENTS for 4 DUDE BURGERS:
1 ¼ pound Fresh Good Quality Ground Beef (15-20% fat)
Salt and Black Pepper
4 or 8 slices good quality American or Cheddar Cheese
4 Hamburger Buns (toasted)
2 tablespoons vegetable oil Ketchup (Heinz is the Best)
Divide the Ground Beef into 4 equal parts.
Shape Beef into Patties about ½ inch thick.
Heat a frying pan (Skillet) over medium heat for 3 minutes.
Add oil, and heat 15 seconds.
Turn flame up to high. Add raw beef patties.
Cook 2 minutes. Season burgers with Salt and Pepper, turn the heat down to medium, cook for two minutes more.
Turn heat back up to high. Turn burgers over to other side.
Season the cooked side of the burger with a little salt and pepper and add a piece of cheese to each burger.
Cook for two minutes until Burgers are just below medium well.
For MEDIUM RARE BURGERS, cook 1 minute less on each side.
Once the Burgers are finished cooking, place each burger in a toasted bun and serve.
Serve condiments on the side for each person to put on their Burger as they like it.
Have on the side : Heinz Ketchup, Mustard, Salt, and Black Pepper.
Enjoy !
BURGER NOTES: To cook your Burgers on the back-yard grill, it usually takes about 6 minutes to cook a Half-Inch Thick Burger depending on the heat of the grill, about 4 minutes on the first side and then you turn the burger over and cook it two three minutes on the second side. Also, make sure not to make the common era of flipping your burger several time. You need to flip it once to get the best results. Yes, just once. That’s it, 1 Tim, and as Roberto Duran would say, “No Mas!”
A good trick for you to know, which most home cooks do not know is that you can use a knife to poke into the center of the burger to see how much it is cooked in the center. If you look into the center and see it is rarer than you would like it to be cooked, then you will know that you have a few more minutes to cook it. This is a great trick to know for all cooking, so get in the habit of doing it as it is one of the greatest pieces of cooking knowledge you’ll ever get. This is particularly good method to use when cooking chicken or turkey to look inside to see if the bird is cooked through or if it is still a little raw and you’ll need to cook it more.
As we have laid out instructions to cook a Burger on an outdoor grill as many like to cook them this way. We will reiterate that personally, we feel cooking a Burger cooked in a pan or a Flat-Top-Grill where the Burger can cook in its own fat is the Best way. It gives the burger more flavor, and the burger gets evenly browned, but if you want to cook the burgers on an outdoor grill, that’s your choice and your prerogative as the Stranger would say.
Note: The above recipe is for 4 Dude Burgers. If you want just one then just use a ¼ of the amount of ground beef, Hamburger Buns, and Cheese. To make 2 Burgers, cut the ingredient amounts in-half.
Salt and Black Pepper
4 or 8 slices good quality American or Cheddar Cheese
4 Hamburger Buns (toasted)
2 tablespoons vegetable oil Ketchup (Heinz is the Best)
Divide the Ground Beef into 4 equal parts.
Shape Beef into Patties about ½ inch thick.
Heat a frying pan (Skillet) over medium heat for 3 minutes.
Add oil, and heat 15 seconds.
Turn flame up to high. Add raw beef patties.
Cook 2 minutes. Season burgers with Salt and Pepper, turn the heat down to medium, cook for two minutes more.
Turn heat back up to high. Turn burgers over to other side.
Season the cooked side of the burger with a little salt and pepper and add a piece of cheese to each burger.
Cook for two minutes until Burgers are just below medium well.
For MEDIUM RARE BURGERS, cook 1 minute less on each side.
Once the Burgers are finished cooking, place each burger in a toasted bun and serve.
Serve condiments on the side for each person to put on their Burger as they like it.
Have on the side : Heinz Ketchup, Mustard, Salt, and Black Pepper.
Enjoy !
BURGER NOTES: To cook your Burgers on the back-yard grill, it usually takes about 6 minutes to cook a Half-Inch Thick Burger depending on the heat of the grill, about 4 minutes on the first side and then you turn the burger over and cook it two three minutes on the second side. Also, make sure not to make the common era of flipping your burger several time. You need to flip it once to get the best results. Yes, just once. That’s it, 1 Tim, and as Roberto Duran would say, “No Mas!”
A good trick for you to know, which most home cooks do not know is that you can use a knife to poke into the center of the burger to see how much it is cooked in the center. If you look into the center and see it is rarer than you would like it to be cooked, then you will know that you have a few more minutes to cook it. This is a great trick to know for all cooking, so get in the habit of doing it as it is one of the greatest pieces of cooking knowledge you’ll ever get. This is particularly good method to use when cooking chicken or turkey to look inside to see if the bird is cooked through or if it is still a little raw and you’ll need to cook it more.
As we have laid out instructions to cook a Burger on an outdoor grill as many like to cook them this way. We will reiterate that personally, we feel cooking a Burger cooked in a pan or a Flat-Top-Grill where the Burger can cook in its own fat is the Best way. It gives the burger more flavor, and the burger gets evenly browned, but if you want to cook the burgers on an outdoor grill, that’s your choice and your prerogative as the Stranger would say.
Note: The above recipe is for 4 Dude Burgers. If you want just one then just use a ¼ of the amount of ground beef, Hamburger Buns, and Cheese. To make 2 Burgers, cut the ingredient amounts in-half.
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