Here’s how to make that perfect burger

Summer will be here officially in a couple of weeks, but we in Southern Arizona know from the heat that it has been with us for a while. The firing up of the grill is another indicator, as well as a great alternative to generating cooking heat in the house. And what do we love best on the grill? The American burger. Many burgers come off the grill dry and tough, however. The ideal burger is moist, light and flavorful. But how to achieve that...

Start with ground chuck beef for flavor and juiciness. The ideal fat: lean ratio is 20:80 percent. I always try for organic beef if possible, due to the amount of hormones and antibiotics in conventional beef. (We have a free-range beef vendor at the Wednesday Farmers Market at Green Valley Village.) Research indicates that about 5 ounces is the best size for the patty; as for shape, a depression in the middle keeps it from puffing up and defying the toppings we try to pile on. Try for a half-inch in the center, and three-quarters inch at the edges. Don’t pack it too tightly or the center will not cook evenly.

The recipe

You probably have your own, but most of the “best” include salt and pepper. From there possibilities include herbs such as parsley, Worcestershire sauce, chopped onion, garlic, beaten egg and bread crumbs (generally added to extend the meat, not enhance flavor). Some people think that if the quality of the meat is good, the additions only distract. Once patties are made, let them rest, covered, in the fridge for at least an hour before cooking.

For those of you who don’t eat red meat, the grill is, of course, also great for fish and chicken, and veggies. Skewers work well because they can be turned easily. Some veggies, like zucchini, eggplant, and portobello mushrooms, can be brushed with oil and placed directly on the grill. Corn should be left in the husk, silks removed, soaked in water, then placed on the grill to steam in the husk.

Safe grilling

Clean the grill and use oils with high smoking points, such as peanut, corn and sunflower - not delicate ones like virgin olive. Keep raw meat refrigerated until ready to cook, and keep the area of the grill you cook it on segregated from areas where you cook other foods, like vegetables and buns. Use separate spatulas for handling raw and cooked meat. Don’t overcook. It’s better to cook foods at low to medium temperatures than high. Charred food creates hydrocarbons which are considered carcinogenic. The recommended safe internal temp is 160 degrees. Color is not an accurate indicator. A meat thermometer is best.

The toppings

A little real mayonnaise is enough to keep the bread from being dry. Use the real stuff - the low-fat varieties often use oils that are not healthy for us. Next in my stack is lettuce: iceberg and romaine stay crisp better than the loose leaf varieties, but the red and green leaf lettuces are curly and pretty; then, the tomato — beefsteak varieties are large enough to slice, and if you can find an heirloom such as Brandywine, Black Cherokee, or Green Zebra, the flavor will be outstanding — even the names are enticing. As for condiments, it depends on your palate, of course. Things like mustard, cheese, onions, pickles, ketchup, peppers can all be overwhelming flavors. Do you want to taste them or the burger?

The bread

There are some wonderful whole grain buns available now. If you really want white, the sourdough choices are more flavorful and sometimes hold up better to the juices of the meat.

Finally, if you like wine with your outdoor dining, some suggestions for pairing with hamburgers are: light reds, such as pinot noir; chilled, dry ros/s, which are making a comeback — they’re terrific with tomatoes, too, so a likely perfect match for the stacked burger; and, when’s the last time you tasted a good Grenache? Grenache tends to be fruity and medium-bodied, and can stand up to strong flavors. Try it chilled. Reds don’t have to be “room temperature” - especially when the room is 90 degrees! Who likes warm wine?

Happy patio dining to you.

Samaya Jones is a Holistic Nutritional Consultant and Natural Foods Personal Chef, who cooks for you and your guests in your home. She writes for health websites, newspapers and teaches wine education classes. She can be reached at ncsamayaj@gmail.com.