Rouses_FB_July_August_2017

COOKING TECHNIQUES & TIPS

photo by Romney Caruso

Unlike other meats that will cook better if brought to room temperature first, ground beef needs to be cold when it hits the skillet.

ready for the sizzle. Take a pat of butter — maybe a quarter of a tablespoon — and place it on top of each patty, the same way you would on a steak. Cook for three to four minutes, until it’s fully crusted. Add the cheese, and cover and cook for 30 seconds to melt it. Remember to clean your skillet after cooking. The best way to clean cast iron is to scour it with kosher salt and a kitchen towel while it’s still warm. Dry the skillet, then wipe it down with a little bit of extra virgin olive oil. Say Yes to the Dressed I like my burger fully dressed, and then some. Stacking lets you add flavor to every bite.The trick is to use a toasted bun, which will help the burger hold up better. Spread your first (or only) condiment on the bottom bun, then add the patty. Cheese goes next, then the lettuce and onion, then tomato. Top it off with crispy bacon, a fried egg, and a bun slathered with mayo or creamy avocado.

Chile Today, Hot Tomorrow Hatch green chiles are grown inHatch,New Mexico, where hot days, cool nights and rich volcanic soil give this seasonal favorite its flavor. We roast them at our stores, but I typically do my own at home for a mock Jack cheeseburger. You can broil the chiles in the oven or char them on the grill.When the chiles are charred on all sides, transfer them to a large resealable bag. Close the bag and let steam for 10 minutes.This will make it easier to get rid of charred skins, stems and seeds. Slice the chiles into strips and set aside. When it’s time to add cheese to your burger, place the peppers first, followed by a mound of shredded Monterey Jack. Get ’EmWhile They’re Hot! The typical season for hatch chiles runs from August through the end of September, but harvest dates can change. We’ll list our roasting schedule online at www.rouses.com as soon as they pick the peppers.

Now, add the patties. You don’t want the patties to get too crowded. I have a variety of cast-iron skillets, but I typically use a 12-inch one for burgers. With a 12-inch skillet, you should stick to cooking just two or three patties at a time. It will take about four minutes before the sides of the patties turn from red to brown and you get a crust. At that point, you can flip them. (Resist the urge to flatten the patties with the back of your spatula while you’re cooking. This just presses out the juices.) Once you flip, you’re

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