As we continue to roll through the summer, backyard grill masters continue to put on their aprons and prepare their manly masterpieces for families every weekend. Unquestionably, the hamburger rules the grill during the summer. In June, The National Cowgirl Museum and Hall of Fame and Fort Worth, Texas magazine partnered to host Battle of the Burger where newcomer Brownstone took home the trophy for Cowtown's Best Burger. Kincaid's Cowtown Burger won first place in the Best Non-Traditional Burger category. This creation features mayo, pimento cheese, grilled onions and grilled jalapenos.
Burger wars still wage in the final rounds of a Burger Battle hosted annually by DFW.com. A few weeks ago we asked Fort Worth Food and Wine Festival Facebook followers about their own secret ingredients to a great burger. We also reached out to some of the chefs who participated in Twenty at the Tower for their secrets to backyard burger success.
Blaine Staniford, GRACE
At home I make a ridiculous burger. I take 1 lb. of 80/20 ground beef and form it into a patty. Then I stuff a nice size pat of unsalted butter or really crazy melting cheese like port salut or smoked rambol into the center of the patty. Preheat grill to as high as it will go about 550 or so. Then I sear one side of the patty until caramelized, turn of the heat to the grill then flip the patty over. If you don't turn off the grill, the patty will catch on fire as the butter or cheese begins to melt. Cook to desired temperature then top with favorite additions (Bacon, roasted jalapenos, maybe more cheese). Still haven't found a bun to stand up to the patty!
Eric Hunter, Fire Oak Grill
I guess it would be a hot, clean grill and enough seasoning. Infused olive oil and a salt mill.
Jon Bonnell, Bonnell's and WATERS
I grind a little bacon into my meat before making the patties. Mmmhhh bacon.
What are your tips for a great burger? Is it the perfect mixture of meat and your secret? Is it a specific grill temperature? Or does it include a backyard full of friends and family with an ice chest of Rahr? Let us know in the comments section. Here’s what some of our fans had to say.
Russell Kirkpatrick is AGM at Reata Restaurant and Founder of the Fort Worth Food and Wine Festival
