My favorite burger is called the Nanny Goat at Rodeo Goat in Ft. Worth. Lettuce, tomatoes, onions, goat cheese, and a little garlicky herby mayo. Best burger ever! They serve them with sweet, hot bbq chips. If you find yourself in town, you should go!
It’s kind of funny because my favorite posh brunch here is Bird Cafe, and that’s owned by the same people. Pull on that dress and heels and go! I blogged about Bird Cafe here. And here. Okay, I guess I might be a little consistent. I love what I love!
Jen’s Mother and Child Reunion.
Jen’s Bacon, Berry, Brie, and Caramel Apple Waffle with Warm Maple Syrup
Back to that burger! When a serious burger craving hits, I love to grind my own. There is nothing like a perfectly fresh and simple burger. Nope. There’s nothing hard about it. Let me show you! Here’s my grinder. GVODE food grinder attachment for KitchenAid Model 1915.
These are all the parts in the box. The 9 parts you see at the back left are for sausage and finer grinding, so we wont be using those today.
Pick up the housing (left pic) and slide the grind screw (middle pic), large squared off end first.
Slide the cutting grinding blade on (left), sharp side facing out. Then slide on your grinding plate (middle pic). We’re making burgers, so we’ll use the coarse grind. There are little notches on the sides that slip into the housing. Then slide on the collar (right pic).
The housing slides into the attachment slot in the food processor. Note those little notches to line up in pic 2. Hand tighten the screw on the KitchenAid, but don’t overdo it. It was not designed to be tightened by Hercules!
The tray just slides right into the top. Voila.
Cut your meat into little cubes, making sure to include about 20% fat. You’ll get a much nicer grind if you pop it into the freezer for about 15 minutes. Yup! Totally worth those extra few minutes! You’ll get much nicer texture.
Turn the KitchenAid to 4 and start loading up the tray with your meat, and use the little food pusher to gently encourage it through.
Finished product. Yeah. It’s pretty glorious.
Now, let’s go make burgers!
Jen’s Nanny Goat Burgers
2 pounds chuck, hand ground, including about 20% fat
Form into 4 patties.
1 1/3 teaspoons salt
1 1/3 teaspoons pepper
Sprinkle right before you’re ready to cook your burgers. If you presalt like you do steaks, roasts, or brisket, it’ll get a tight, springy texture like sausage. We don’t want that with burgers.
I’d normally get a gorgeous fire going in my grill for these, but it’s 5 degrees in north Texas right now. Yeah, northern friends. Your weather is drunk in my backyard. Please come and pick it up! Until you do, I’m firing up cast iron on the stove. Once it hits a nice consistent barely over medium temp, I melt a little olive oil and butter in the pan and once the butter stops foaming, I pop the burgers in for about 4 minutes per side to in internal temp of 145 degrees. Adjust to your liking, of course. Burger doneness is a highly personal matter.
Stack in the following order:
Bun, buttered and toasted – mine’s brioche. It falls apart, but my burgers are huge and fighting with a bun encourages the misplacement of toppings. Just trying to keep it together, folks!
Garlicky herby mayo – For 4 burgers, I mix 1/2 cup mayo, 2 cloves of minced garlic, and a few tablespoons of minced parsley or whatever herbs you’ve got. Use half here. The other half gets used later.
Lettuce – Bibb, Boston, green leaf, or iceberg are all quite nice
Tomatoes, salted, pretty please
Caramelized onion – One sliced onion with a tablespoon of olive oil or butter and a sprinkling of salt over medium til it gets squishy and starts to color deliciously.
More of that mayo
The other half of that bun
Go be happy! I love to serve these with super seasoned baked sweet potato fries and a pile of cherries.
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My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!