Thanks Martha! Let’s have a Burger together!

Greetings Carnivores,

To compliment my post about the Perfect Ground Beef Story, I came across a recipe from Martha Stewart’s kitchen for what she considers the Perfect Hamburger.

Love her or not, I hafta agree on this one and the ONLY thing I’d add would be … PORK FAT, of course.

The following is reposted from her site through Shine from

“In the mood for a burger, but not keen on spending the rest of your day in a food coma? We’ve got just the thing: a savoury patty on a deliciously squishy bun. It’s got all the flavour of your favourite fast food joint … and even better, you can cook it right in your cast iron skillet. Season it up !”



Martha Stewart’s VERY best Burger

“1 1/4 pounds coarsely ground beef chuck (70 percent lean)

*of course I’D add PORK FAT* (ed)

Coarse salt and freshly ground pepper
4 slices cheese
4 teaspoons unsalted butter, softened
4 potato sandwich rolls
1/4 cup diced white onion
1 dill pickle, thinly sliced
1 cup shredded iceberg lettuce
4 teaspoons yellow mustard

1. Divide beef into 4 mounds, and gently form into patties. Evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top.

2. Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Using your thumb, press an indentation in the centre of each patty. This will help prevent the “doming” while it cooks. Cook for 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes.

3. Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute.

4. Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.

Cook’s Note

Sour-salty pickles, spicy onions, and shards of cool iceberg lettuce are the best counterpoints to this greasy-in-a-good-way patty.

Make Ahead
These patties freeze beautifully when layered with parchment in a freezer bag. After an hour at room temperature, they’re ready for the griddle.

A 70 percent lean meat mix is key for griddle-cooked burgers, which get crisp by sizzling in their own fat.

This guilty-pleasure burger begs for gooey, melty cheese.

Potato Rolls are our choice for their slight sweetness and optimally squishy centers. Butter them before toasting to highlight those qualities, and then add contrast with a smear of sharp mustard.”


There you have it folks and, thanks Martha … I agree with you on this burger!

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook



10 thoughts on “Thanks Martha! Let’s have a Burger together!

  1. I love burgers, this one sounds pretty perfect, I like a little mayo on mine too though. I add pork to a lot of different recipes. The secret to my moist meatballs is italian pork sausage, I add leaf lard to my pie crust, my meatloaf has ground pork in it. I guess you can tell I like using pork, a lot!!

  2. It’s only 6:45 here, but I could go for a burger right about now. 70/30, huh? We usually go with 80/20 if we buy it. I’m thinking even with grinding chuck yourself that 30% seems a little high for expected fat content. Have you tried blending meats yet to come up with the ultimate burger? I’m still experimenting, haven’t perfected my ultimate blend, but I do like adding in some short ribs to my chuck. Next time going to mix in some brisket as well.

    • Yes … I agree as well … 70/30 is a bit high for me too. This is a recipe I pulled from the net AFTER I posted about my ultimate grind. Still experimenting with my top choice too … I’ll keep you posted !! Thanks for following !!

  3. I made this burger a couple weeks ago. I am not a big fan of the big fat burger. I love these little beauties. I use the potato rolls too. I did use an 80/20 mix of beef and it was good for me. I topped mine with “big mac” sauce. Ooooh baby!

  4. I have to give Martha Stewart credit; she came back with talent to spare! I made a turkey burger today (I don’t eat beef) and I always add a splash of tamari sauce. (It’s like soy sauce if you’re not familiar). This time though, I sauteed some portobello mushrooms that I thinly sliced and some thinly sliced shallots. They made quite a difference and I will be doing that again!

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