Grilling tips to make the most out of summer

Grilling the perfect burger is not easy, but can be achieved with help from the masters. Elliott Webb, executive chef for Rusty Bucket Restaurant and Tavern, shares his favorite personal tips to making the best burgers on the grill at home.

Select the right meat

The cut of beef makes or breaks the burger before it’s formed into a patty and thrown on the grill.

Although 85 or 90 percent lean meat may appear to be healthier, 80 percent is the best for grilling. Much of the fat will drip off during the open-flame cooking process anyway and it won’t dry out like leaner meats, keeping the burger juicy.

The fresher the meat, the tastier the burger. Ask for an on-site butcher to freshly grind the meat.

Season to perfection

The right seasoning is key to burger perfection.

If tingling taste buds are at the top of your burger goals, add garlic powder or onion powder. If juicy meat flavor is all you prefer, simply add salt.

Salt alone enhances flavor. Dissolve salt in a small amount of lukewarm water prior to mixing it in with the meat. Opt for a teaspoon of salt per pound of beef. The water will add a bit of moisture to the burger and helps evenly distribute the salt.

Patty skills

Forming a patty is an art with many options – round or oblong, thick or thin.

Use wet hands to shape the patty. This prevents hands from getting sticky and allows the meat to come together faster without over-handling.

Always form the patty larger than you would like it. The burger loses part of its circumference once cooked, but using your thumb to create a dimple in the middle of the patty will ensure even cooking and shape.

One pound of meat will typically yield three to four burgers, depending on size.

Preparing the grill

The grill should be clean, preheated and well oiled.

Preheating is essential. Before tossing on the patties, make sure the grill is sufficiently heated, but not flaming. A flaming grill will result in charred burgers that are raw on the inside. Also make sure to flip burgers often to cook the burger evenly without charring the outside and obtaining your preferred temperature of the burger.

Better buns

A traditional sesame hamburger bun is always delicious, but a Kaiser roll, brioche bun or pretzel roll can enhance a typical burger’s flavor.

Opt for a bun that is sturdy enough to hold both the burger and the toppings you want to pile on. Toasting the bun prior to serving will create a sturdy platform and prevent it from becoming soggy. It is also a good idea to let the burger rest on plate for a minute or so to let all of the juices set before putting it on the bun which will help the bun from becoming soggy.

Taste Elevation

Just as we do daily in our kitchen at Rusty Bucket, stock your fridge and pantry with the best ingredients available. Let your guests have fun with a DIY selection of interesting toppings. While American cheese is the standard for a traditional cheeseburger, try cheddar, Swiss or provolone for extra zip. For a smokier taste, Gouda or smoked cheddar add an extra layer of flavor. Other delicious toppings include blue cheese, sautéed mushrooms and onions, coleslaw, avocado or try a fried egg which brings extra richness to the taste experience. Have fun and be creative!

For more inspiration, Chef Elliott has provided a recipe of how to create one of Rusty Bucket’s famous burgers at home. Don’t feel like cooking? Visit the Rusty Bucket at the following Michigan locations: Bloomfield Hills, Bingham Farms and two restaurants in Northville.

Rusty Bucket Green Chili Burger

Recipe with beer cheese and pickled hot pepper topping

Makes 1 burger

1 burger bun

1 hamburger patty

Steak seasoning

½ ounce mayonnaise

1 ounce shredded lettuce

1 tomato, sliced

2 ounces beer cheese (recipe below)

1½ ounces pickled peppers (recipe below)

Toast bun and set aside. Season beef with steak seasoning and cook to desired temperature. Spread mayonnaise on bun top and top with lettuce and tomato. When burger is at proper temperature, cover with slice of beer cheese and cover with lid to melt. Top melted cheese with pickled peppers.

Pickled Peppers

Makes about 2 pounds (20 servings)

1 pound jalapeno peppers, thinly sliced

1 pound serrano peppers, thinly sliced

3 cloves garlic, sliced very thin

1 cup white vinegar

¼ cup sugar

¼ cup simple syrup (made from boiling 1 cup of sugar and 1 cup of water together)

Slice peppers very thin, removing stems, but leaving seeds intact. Place garlic and peppers in mixing bowl. Bring vinegar, sugar and simple syrup to a gentle boil and remove from heat. Pour directly on peppers and stir to mix evenly. Let marinade at room temperature until cool.

Beer Cheese

Makes about 20 servings

1 ounce shallots, minced

1 ounce butter

12 ounce light beer

2 cups chicken stock

18 ounces sharp cheddar cheese, shredded

7 ounces Velveeta

In a large saucepan, melt butter over medium heat. Add shallots and cook until translucent and lightly browned. Deglaze with beer. Reduce beer by half, add chicken stock and reduce carefully until mixture reduces by half again.

Slowly work both cheeses into the base while warm, stirring with a spatula until completely melted. When cool enough to handle, divide into cylinder-shaped containers, allow to cool and refrigerate until fully set. Once set, pop out of containers and cut into 2 ounces slices.