August 7, 2019

Keys To The Perfect Burger


I love almost all types of food but if I had to pick a favorite it would be the hamburger.


To clarify, I'm not talking about the bastardization of this iconic dish that runs rampant in retail locations everywhere (this would be one of my least favorite foods).  Rather, I'm talking about the result of a labor of love, most commonly found in backyard settings, and rarely found for sale.


My keys for the perfect burger are outlined below:


I like to grind my own beef. This is not as hard as it sounds and once you try it, you'll wonder why you didn't always do this. Most ground beef ready for sale is too wet and too finely ground to make a good burger. I generally opt for a blend chuck and sirloin tips (and/or flap, and/or skirt), coarsely ground. If you have a meat grinder, you can experiment with different setting to find that sweet spot where the patty holds well but doesn’t get too dense (like a meatloaf). If you opt to have your butcher grind for you, pick your own whole muscles first, then ask the butcher to chop and send through the grinder only once.

Burgers made from dry-aged beef can be a real treat. However, since dry-aging is generally reserved for expensive cuts (whose benefits compared to affordable cuts are greatly diminished once ground), it can be unnecessarily expensive to go this route. Enthusiasts may opt to dry-age their own. But for those who cannot, a dry-brine of the whole muscles before grinding can help reduce the water content of the final patty.

In general, I prefer the beef to be around 18-20% fat. Many shoppers tend to opt for leaner beef thinking it's healthier. Perhaps if you eat ground beef raw, or prepare it in very specific dishes, this thinking holds. However, I submit that the difference in calories from fat in a 20% fat burger and a 10% fat burger is negligible after cooking. The fat in a burger is meant to render and drip out during the cooking process. The final and key difference then is that lean patties tend to dry out, while fat ones tend to self baste and stay juicy.  

I shape my own patties by hand. Machined (and often frozen) patties are lame. Even most hand shaped patties at the grocer are less than ideal, being far too firmly packed. The best burgers are shaped and handled lightly at every stage. The minimum amount of handling that still allows the patties to hold their shape is best.


With the exception of a dry brine on the whole muscles in advance (which gets rinsed away before grinding anyway), I generally avoid introducing salt until just before cooking. No salt gets mixed with the ground beef. Additional seasonings can be used, but options sans salt are best. Salt will tend to accelerate the breaking down of certain proteins, resulting in a denser and undesirably homogeneous patty. I often will mix into the ground beef only minced garlic, and just a little fresh ground black pepper. Sometimes I add some herbs and/or spices. Sometimes I add nothing. Then immediately before grilling, I like to add a healthy topping of a nice salt and fresh ground pepper to both sides.


I prefer to cook burgers from raw while still very cold. After shaping, I like to set the burgers to chill in the coldest zone of my fridge for at least a couple hours. Then I move the patties directly from the fridge to the fire to cook. The fat in ground meat tends to render much faster that the fat in a whole muscle cut. If the patty has warmed before cooking, it will render out too quickly during the cooking process.


I prefer to cook my burgers over a charcoal fire. Hardwood / lump charcoal is best, but briquettes will work in a pinch. Ground beef begs for a high heat sear and wood flavor that a gas flame just can't offer. When grilling isn't an option, a cast iron skillet or grill pan that holds a high even heat is the best alternative.


Burgers are turned only once on the grill and never smashed with your spatula. Again, delicate handling is key.


Although the beef is the centerpiece, the best burgers require the same level of dedication from start to finish. Why go to the trouble of grinding, shaping, and cooking the perfect patty, only to serve it up on tasteless bread with old produce and mass produced condiments? Strive to hand pick the best option for every single element of your burger.  A homemade or artisan baked brioche or challah bun, vine ripened heirloom tomatoes, fresh butter lettuce, homemade mayo, etc.

While my next point is parallel to the one above, it deserves its own special mention. American is the go to choice for cheese because it’s a classic visual and melts so smoothly and easily. However, I strongly recommend you don't cut corners here. If you let the cheese soften and melt slowly (often while the burger is covered and resting), you can successfully melt a wide array of cheese options. Skip the processed cheese and go for something like an aged extra sharp white cheddar.


Keep it simple. Although the best ones require a lot of dedication to prepare, burgers should be a pretty simple dish to actually assemble and eat. Burgers are a classic for a reason. Stick to the basics. It can be fun and entertaining to try all sorts of crazy combinations. But these are rarely better. Indeed, although it may seem counterintuitive, it is precisely because the dish should be simple that each component deserves deliberate care. My favorite burger (listed here on the page in the same visual top to bottom order that I’d stack them on a plate) is simply:

  • Bun (preferably homemade, possibly brushed with a little butter and red wine and toasted)

  • Ketchup (homemade is best, but the Simply Heinz will work in a pinch)

  • Onions (sweet red onions, fresh sliced is great, but also very nice flash fried in duck fat)

  • Lettuce (fresh butter lettuce from Snuck Farm is my favorite)

  • Tomatoes (ripe heirloom tomatoes with a very light sprinkling of sea salt)

  • Cheese (aged extra sharp white cheddar - Beehive or Heber Valley is my recommendation - melted onto the patty after cooking while resting)

  • Beef Patty (chuck and sirloin shaped with roasted minced garlic and set to chill, then S&P right before grilling over charcoal to a medium / nearly medium-well).

  • Mayo (homemade with farm fresh eggs and evoo)

  • Bun (preferably homemade, possibly brushed with a little butter and red wine and toasted)


Lastly, to make your investment into making the perfect burger really pay off, make sure you have plenty of family and friends around to enjoy it with you.

Eat well!


July 16, 2019

Gourmet Hot Dogs?


Hot Dogs are without question one of the longest standing icons of an American summer cookout. However, if it’s been a while since you last enjoyed one, you might be pleasantly surprised about how the dish has evolved over the years. And although they have become a staple convenience store and large public gatherings for cheap, fast, and low-quality fare, there are many high end (yes, even gourmet) options to be enjoyed. Here are some of our tips on how to elevate your hot dog game this summer and turn this too often low-end staple into a treat sure to surprise, impress, and delight the neighbors:  
  • Pick a better dog. This is the single most important step. Although it’s easy to stumble into a bad dog at the local grocer, if you know what you’re looking for, delicious options abound. For an elevated hot dog that preserves the classic approach, opt for an all-beef dog (the Kosher options are generally excellent - Hebrew National, Sinai Kosher, Chicago Reds, etc.). Further, some of the nitrate-free (sometimes labeled as uncured or all-natural) hot dogs preserve the rich flavor while avoiding the undesirable additives. It’s worth spending a little more $ for a good dog. And it’s worth sampling several different products to discover those that strike your fancy.
  • Give your dogs a beer bath. Dissolve some honey and/or molasses into a stockpot with several bottles of a great malty beer, and then bring to a light simmer over medium-low heat. Once the beer simmers, reduce the heat to very low and add your hot dogs, making sure they’re immersed. Warm the hot dogs in the beer bath, but don’t bring them to a full rolling boil (this will render out too many fats and oils from the dogs too early). The beer bath will glaze the dogs with extra flavor. And the preheating will make them easier to grill over a hot fire - since you’ll only need to worry about getting a great sear.
  • Create some texture. I love to score the top of a dog a few times just before grilling. The extra edges and surface area will create more places to build a nice crust/sear, and more places that your condiments can collect.
  • Grill over charcoal and/or wood. You can get a nice sear from broiling in the oven, flash-frying in a cast-iron skillet, or even with a blow torch. But only a charcoal or wood grill will add the delicious layer of wood smoke flavor that can be the perfect final touch to a gourmet dog. Check out our Grilling 101 post for additional charcoal grilling tips
  • Skip the Wonder Bread (and other similar tasteless, structureless buns). A nice split-top poppy seed bun or a chewy pretzel roll can take a good hot dog to the next level. Explore your options (including making your own). Note that the ratios of bread to meat are crucial. If you have a ¼ pound dog, you’ll need a substantial bun that won’t get soggy during the longer time needed to actually eat it. If you have a small dog, you’ll want a lighter bun that will support without overwhelming the meat.
  • Elevate the condiments too. Not many people make their own ketchup, but those do have good reasons. A whole-grain champagne mustard will have you never looking back for the mainstream yellow stuff again. If you like pickles, definitely try the Garlic Dills from YeeHaw. Also explore non-traditional condiments: bleu cheese with raspberry chipotle grill sauce, white cheddar slaw with cinnamon BBQ sauce (, pickled mushrooms with cheese sauce, and more!

July 2, 2019

July Recipe of the Month: Gourmet Popsicles


In the summer heat, nothing beats a good popsicle. But ditch the sugar loaded store bought ones and try this gourmet popsicle that is sure to impress a crowd. White Chocolate Cherry Popsicle- Makes 6 popsicles
1 3/4 cups cherries
3/4 cup of half and half
¼ cup Solstice white chocolate (available at Harmons)

½ cup Solstice white chocolate
½ cup crushed Red Rock pistachios

6 popsicle sticks
1 popsicle mold

Remove pit and stem from cherries. Blend well until smooth. A few chunks are fine.

In a 1 quart pan over medium heat, scald half and half. Remove from heat and stir in white chocolate. Add to cherries and mix until combined. Pour into molds. Freeze for about 30 minutes and then add popsicle sticks. This allows popsicle to set and hold the stick where it should be. Place back in the freezer until frozen all the way through- 3-5 hours. To remove popsicles, take a bowl of warm water and rest the mold in a bowl for 5 seconds and then slide popsicles out. If they don’t slide out easily with minor wiggling, put back in the water for another 5 seconds. Do not just pull from the stick.

Once popsicles are removed from molds place on parchment paper and back in the freezer for 10-15 minutes. While the popsicles rest in the freezer, in a microwave safe bowl put the ½ cup Solstice white chocolate. Microwave for 1 minute. Remove from microwave and stir. If not completely melted place back in the microwave for 20 seconds, remove, and stir. Continue that process until the chocolate is completely smooth. Place crushed pistachios in a bowl. Remove popsicles from freezer one at a time. Dip top corner in white chocolate and then in the crushed pistachios. Place on parchment and back in the freezer. Continue with remaining popsicles. Try these other fun modifications to this recipe for additional fun popsicles

    1. Switch the cream and chocolate to sweetened beet juice for a
      Cherry Beet Ombre Popsicle
      1 3/4 cups cherries
      ¼ cup water ½ tsp balsamic vinegar Pinch of pepper 1/2 pound of beets, juiced (1/2 cup of beet juice) 2 tbsp sugar Combined beet juice, vinegar, water, sugar, and pepper together. Mix until combined. Pour cherry mixture into the molds, about two-thirds of the way full. Put into the freezer for about 15-20 minutes, pull out and pour beet juice into the tops of the molds. Using your popsicle stick, you will distribute the beet juice into the cherry mixture just enough to give it that ombre coloring. Don’t stir the cherry but gently disrupt some of it so the beet juice can permeate that top layer.  Place back in the freezer until frozen all the way through (3-5 hours)
    2.  Try a different fruit. Try fig puree instead of cherries! This unique fruit will get your guests tastebuds tingling.
      Cream fig popsicle
      1 3/4 cups figs
      1/4 cup of sugar
      1/4 cup water
      3/4 cup of half and half
      ¼ cup Solstice white chocolate (available at Harmons)

      Fresh figs can be tricky to find in the summer, but dried figs work great here. Just make sure to hydrate them- soak in warm water for 20-30 minutes. Blend with water and sugar until smooth. Follow the instructions above.


June 19, 2019

July Recipe of the Month: Raspberry Chipotle Grilling Sauce


My favorite part about summer is inviting friends over and grilling dinner in my backyard.
The more summers I have under my belt, the less I spend time on elaborate marinades, seasonings, and spice rubs to be used in advance or as part of the cooking process. I tend to focus mostly on the meat and the fire. If you've got a great cut of chicken, pork, fish, or steak, cook it with a great wood and the let quality shine through in the simplicity.
This said, I do still spend a fair amount of effort on my finishing accoutrements. This Raspbery Chipotle Grill Sauce is one of my staples. It's easy to make. It can be made several days in advance. It goes with everything. The sweet and spicy notes complement and contrast to create wonderful flavor layers. This recipe is a good starting point, but I strongly encourage all grillers to experiment and make it their own.
Eat well!

Raspberry Chipotle Grilling Sauce
Yields 3 cups

8 oz of raspberries- diced
½ cup brown sugar
¼ cup white balsamic vinegar
2 12oz cans chipotle adobo peppers
Kosher salt to taste
Combine all ingredients in a saucepan.
Cook until raspberries break down, then blend the sauce with an immersion blender.
Simmer the sauce, while stirring regularly, until desired consistency is reached.
Season to taste.
Store in an airtight container. Refrigerate overnight. Good in the fridge for 6 weeks.

June 6, 2019

Praise Cheeses!


Utah is the proud home of numerous world class artisan cheese makers. In celebration of National Cheese Day, here are some of our favorites!   Image result for beehive cheese Beehive Cheese
In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple dream to bring back the local creamery to northern Utah. This artisan’s skill and patience for perfectly ripening wheels make Beehive Cheese some of the best in America. The Beehive Cheese creamery is a modern cheese operation where old-world craftsmanship is embraced and the next generation of artisan cheesemakers are nurtured.

Vegetarian-friendly rennet is used in all Beehive Cheese recipes. Wadeland Dairy’s herd is a mix of Jersey and Holstein cows whose creamy, high-quality milk gives Beehive Cheese its signature butteriness. Beehive Cheese does not standardize their milk. This means that as the milk changes with the season, they adjust their cheese recipe to match the fat and protein levels present in the milk.

All the Beehive Cheese varieties are excellent. Our favorites include the Barely Buzzed, Seahive, Red Butte Hatch Chili, Fully Loaded, and the Aggiano. And did we mention we really love the Barely Buzzed? You can find Beehive cheeses at many local grocers. You can also order online at Be sure to try the Barely Buzzed - seriously we can’t stress this enough!

  Image result for heber valley cheese Heber Valley Artisan Cheese
Heber Valley Artisan Cheese is a small family dairy farm and creamery nestled in the quaint community of Midway, Utah. For nearly 100 years the Kohler family has been producing premium milk – pure, rich & creamy – to delight their consumers. In 2011, the family built a new creamery and began using their farm’s milk to handcraft and age artisan cheese.

The secret to Heber Valley Artisan Cheese is premium milk – the perfect base for cheese making – produced by their 150 dairy cows. These happy & healthy “gals” provide the best-tasting milk because of their superior care. The cows are grass-fed and roam free in mountain-valley pastures with natural springs. The Kohler family has also excluded corn and other GMO feeds from their cows’ diet as requested by their local raw milk customers.

We love each Heber Valley cheese we’ve tried. Our favorites include the Vanilla Bean Rubbed Cheddar, Queso Fresco, Juustoleipä, and all the aged sharp cheddars (2, 4, and 6 years aged). Y

  Image result for gold creek farms cheese Gold Creek Farms
In 2007, Gold Creek Farms discovered an enchanting 130-acre property in Woodland, Utah that had held a producing dairy farm some forty years before. All that remained on the property was an old open-air hay structure and a broken-down milk barn. Wanting to honor the land’s previous use, they decided to create an artisan cheese-making facility, using the milk from their own cows.

All of the Gold Creek cheeses, soaps and lotions are made using the milk and cream from their own Brown Swiss Cows, a cow specifically chosen for the buttery richness of their milk. You may have noticed a trend across all our local artisans - it’s the milk that makes the cheeses taste so delicious!

As with our other artisans, all the Gold Creek Farms cheeses are wonderful. But we do have our favorites: the Drunken Cheddar, the Smoked Cheddar, and the Woodland Blue. Order online at

  Eat Well!  
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