Home Berger Test

Still being perplexed by Main Street Bar & Grill's burger looking sooo good, but not coming through on taste, I did a Home Berger Test last night:

1) I unthawed the burger (IBP USDA 93% Lean Ground Beef)
2) I rolled and patted out a 1/3 lb burger
3) I sprinkled salt & pepper on one side (Penzeys sea salt and and ground Tellicherry Indian Black Peppercorns)
4) I placed the burger in the center of a hot, 500F gas grill.
5) After 4 min, I turned the burger, and sprinkled the cooked side with salt & pepper
6) After 8 min total, I removed the burger
7) I placed the burger on a slightly toasted plain bun with ketchup one one side, mustard on the other and pickles.
8) I took one bite and new it was a WINNER!!! TENDER, FLAVORFUL & JUICY!!!

Ok, so now let's break this down. What could the difference be?

1) quality ground beef that's cooked raw, unthawed
2) perhaps I have a special patting touch ;-)
3) love Penzeys, but I don't think the salt and pepper used made a difference
4) open flame grill
5/6) cook time - I like my burger pink/red and warm in the center, but I've had burgers with no pink inside that are still juicy with great flavor
7) I learned that I don't need a fancy bun or the lettuce, onion or tomato for a yummy burger

It seems to me that the most important part for the perfect burger is to start with raw ground beef (not frozen patties) of a certain quality. The next significance may be the cooking method - I'll do more Berger Testing.

Stay tuned burger lovers...

This is Berri Berger reporting for the Twin Cities Burger Blog!