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9/21/2015 12:10 PM grooming • 0 Comments

Hamburger 101

The other night I was finishing work and I suddenly felt a big headache coming my way. It had been a long few days. I had gone to Soul Cycle (indoor cycling class) 4 days in a row and I had participated in other workout’s, including walking miles all over New York, it had been an active few days to say the least.


I should have been feeling really healthy and energized; instead I was feeling very weak. My head and stomach were basically all over the place. As I reflected struggling to outline a course of action, a cartoon kept popping over my head with the captions “eat a hamburger”.


Sometimes a good a piece of meat or a good quality hamburger is just is what is required to get your blood pressure back on track.


A good tasting hamburger is very easy to find, because you can disguise it with cheese, ketchup and of course a plastic shoe would taste good with mayo.


The quality of the meat is crucial and I find it hard to believe that a hamburger shop, throwing patties on the grill all day, actually takes the time to invest in better meat, its very rare (no pun intended for my friends who like their meat rare).


If you are use to eating wholesome organic food, bad quality meat will definitely come back and haunt your stomach.

I prefer to make my own burgers and let me tell you, making homemade burgers is not brain surgery, it takes some practice and a little bit of your imagination.



Here's how you make a homemade burger and what's required:


1. 1 lb. (435g) 85% lean ground beef, in this recipe we are combining 70% beef and 30% ground pork.

2. Half a onion and 1 garlic clove – roughly chop your onion and garlic, really fine, if you have a grader all the better, take the onion and garlic, place mix them in the same bowl with the meat.



3. Next, season with salt and pepper and any other spice you desire. Be creative its your burger. Here are some ideas that will kick in some flavor. (These are some optional ingredients)

    • Ketchup
    • Mustard
    • Chopped Herbs
    • Worcestershire sauce

4. Add an egg yolk, and using your hands mix everything together in the bowl, use a mixing spoon then use your clean hands and really wrestle and combine your ingredients.


5. Take the mixture and divide into 4 or 6 sections, working as if though you are petting a cats head, don’t be rough, start forming the meat into round patty shape, make it a point to not handle the mixture too often.


6. Here is another tip: start out with a round ball, then press it down, making a small hallow shape ½ inch thick, use your fingers to make a shallow well in the top of each patty, this will also prevent it from looking and becoming too plumped.


7. Organize the burgers on a plate or tray, cover them with plastic wrap or wax paper, let them chill in the fridge for about 30 min to an hour, this way they become firmer and easier to cook. My experience meat just cooks better when it’s cold.


8. Prepare your choice of rolls or bread; place them under the broiler for 2 minutes, until they are slightly toasted.


9. As this is taken place, preheat your frying pan (medium-high). Add a table spoon of canola oil, a couple of smashed garlic cloves with the skin left on, some herbs (rosemary , sage, thyme).

10.  Flip the burgers and add a tablespoon of butter. Make sure you enough room in the pan to cook the burgers, you don’t want your burgers squashing together. Cook the burgers using the following method for cooking on each side:

         3 minutes for RARE (which you should be careful with)

         4 minutes for MEDIUM

         5 minutes for WELL DONE


11. If you are making a cheeseburger, make sure to place your desired cheese on the flip side, about 2 to 3 minutes before the burgers are complete. You want that heat to melt the cheese.


12. Take you buns and add the following:


    • PRZ Ketchup
    • Add PRZ Mayo
    • Place the patty on the bottom bun, add sliced tomatoes, pickles or anything else your heart desires, at the top of the bun and there you go, a yummy homemade burger. Serve with PRZ carrot fries