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Making Burgers

We hear that it all starts with the patty.

By August 2009Comments

Bacon and Bleu Cheese Burger, Dutch's, Fort Worth
Matt Rainwaters

Texans know how to make delicious burgers, so we asked a few chefs around the state to share the wealth. Albert Benitez, the chef at Austin’s Cover 3, has given us the recipe to his highly acclaimed Chop-House Burger, which ranked number twelve on our list, and chef Grady Spears, who, after years of handling all manner of meat for restaurants such as Reata, Chisholm Club, and Grady’s, provided us with his perfect burger recipe. Spears, a co-founder of the popular Fort Worth burger joint Dutch’s (the restaurant’s bacon and bleu cheese burger came in at number eight on our list)—and a backyard griller himself—says it all starts with the patty.

Chop-House Burger With Parmesan Chive Fries

Chef Albert Benitez, Cover 3, Austin

Chop House Burger

1/2 pound fresh ground hamburger patty (we use a 77/23 blend)
pinch of kosher salt and cracked pepper
ciabatta bun
2 slices applewood-smoked bacon
2 slices cheddar cheese
1 1/2 ounces shredded iceberg lettuce
2 slices tomato
3 rings red onion
4 pickle slices

Season hamburger patty with salt and pepper on both sides. Place on charcoal grill and cook to desired temperature. While patty is grilling, butter ciabatta bun and toast on griddle. When patty is cooked to correct temperature, remove from grill and place on plate. Top with 2 slices of cheddar cheese and 2 slices of applewood-smoked bacon and place in broiler until cheese melts. Place patty on toasted ciabatta bun, top with lettuce, tomato, pickle, and onion. Serve with Parmesan Chive Fries (see recipe below).

Parmesan Chive Fries

7 ounces shoestring fries (pre-cooked weight)
1 ounce Parmesan Grana, grated
pinch of chives, finely chopped
pinch of flat-leaf parsley, finely chopped
pinch of kosher salt and cracked pepper

Fry shoestring fries in fryer until golden brown. Place in large bowl and coat with Parmesan Grana. Do this immediately after the fries come out of the fryer to ensure that the cheese sticks to the fries. Toss in the chives, parsley, and pinch of kosher salt and cracked pepper.

Grady’s 3M Burgers

Chef Grady Spears, Dutch’s, Fort Worth

1 1/2 pounds coarse-ground chuck
1 1/2 pounds coarse-ground sirloin
2 teaspoons kosher salt, plus some to taste
2 tablespoons coarse-ground pepper
4 tablespoons brown sugar
6 quality hamburger buns

Preheat grill to medium high and lightly grease the grate. In a mixing bowl, combine chuck, sirloin, salt, pepper, and brown sugar. Mix well and divide into six patties. Sprinkle one side of each patty with more salt and place on grill, cooking 4 to 6 minutes per side. (If adding cheese, do so now and cook for another minute to melt.) Remove patties from grill and let rest for 3 minutes before serving. Serves 6.

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  • Big Kahuna

    77/23 blend??? Ya right, whatever, I particularly like a 74/26 blend myself.

  • ATS01

    75 to 25 is best.