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MY
ROUSES
EVERYDAY
JULY | AUGUST 2017
the
Burger
issue
I
have a Big Green Egg®, which I use for
ribs, chicken, pork butts and brisket.
But for a perfect burger, or steak, I
use a cast-iron skillet. You can place it on a
stovetop if you have good ventilation, or go
outside and cook on a power burner or set it
right on the grill.
Cast iron holds heat extremely well, so it’s
an ideal choice for meat that needs a good
sear. The skillet collects all of the rendered
liquid so the burgers get to cook in their
own juices. Bonus — no flare-ups! And
when you cook in a skillet, you get a crust,
which to me is one of the best parts of the
burger.
Unlike other meats that will cook better if
brought to room temperature first, ground
beef needs to be cold. After you make your
patties they need to go back in the fridge
for at least 30 minutes before they go in the
skillet. Cast iron takes longer to heat than
other pans, so while the burgers are chilling,
put the skillet on the burner or in the oven at
350 degrees Fahrenheit to get it good and hot.
A little bit of oil in the skillet, and a layer of
course-ground kosher salt and fresh ground
black pepper on the meat will help you get
that charred crust you want. Season the
patties. Add a tablespoon of Rouses Extra
Virgin Olive Oil or other neutral oil like
canola to the skillet. If the oil beads and
shines when it hits the pan, you’re ready
to cook. If it smokes, that means your pan
is too hot. Use a paper towel or napkin to
spread the oil and lightly grease the bottom
of the pan.
Irons
in the
Fire
by
Tim Acosta, Rouses Marketing Director