Rouses_FB_July_August_2017

the Burger issue

Irons in the Fire by Tim Acosta, Rouses Marketing Director

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.

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MY ROUSES EVERYDAY JULY | AUGUST 2017