The Pastamore Basic Burger

Memorial Day has passed and the weather is starting to be consistently nice. The summer will soon be in full swing and grills will be going. As promised, the beginning of the Pastamore Burger per week summer has also started. This first burger is the basic burger to get you started, and will be a base for many of the burgers that are made this summer. While it may seem simple, the ingredients work very well together to create a delicious, juicy burger.

To start, what kind of meat should be bought to make burgers? If the meat is too lean, the meat will stick to the grill and has a higher chance of being dry. If the meat is too fatty, the meat will fall apart on the grill or may taste greasy. I've found that ground beef that is around 80/20 (85/15 is also acceptable) to be the best lean to fat ratio for grilling burgers.

Ingredients: Servings: 3- 1/3 lb burger
1 lb - 80/20 ground beef
1/2 - shallot - minced
1/4 tsp - dry mustard
1/8 tsp - smoked paprika
1/2 tsp - salt
1 pinch - coriander
1 pinch - cumin
1 .5 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 tsp - Pastamore Barrel-Aged Worcestershire
3 slices - cheddar cheese
3 buns - toasted on the grill

Directions:
1. Turn on the grill (gas or charcoal is acceptable).
2. In a large bowl combine the meat, Pastamore Traditional Barrel-Aged Balsamic Vinegar, Pastamore Barrel-Aged Worcestershire, shallot, and all dry ingredients. Mix well.
3. After the meat has sat for 10 minutes, separate into 3 equal sized patties. Make sure that the grill has been cleaned off, and put on medium-high heat. Place the burgers on the grill. Allow the burgers to cook on one side for 5-7 minutes and then turn. The goal is to only flip the burger once during the cooking process.
4. Check the temperature of the burger to see if they have reached the desired doneness. If the burgers close to being done, place the cheese on top of the burgers and close the grill. If they are already done, remove the burgers from the grill, place the cheese on top, place on a plate, and cover the plate with a large bowl. Servsafe recommends that ground beef is cooked to an minimum internal temperature of 155°F to kill pathogens. While the burgers are resting for approximately 5 minutes, toast the buns in the oven or on the grill.
5. Top with your favorite condiments and accouterments (tomato, lettuce, etc.) and enjoy.

Be sure to check back for some exciting burgers as the summer progresses. I hope the grill treats all of you well!