Greenbook: A Local Guide to Chesapeake Living -Issue 11 | Page 31

O
M
nce your patty is assembled, you need to think
ike Stotler owns Stotler’s Home Cooking, a Per-
about how you will cook it. While you can pan
sonal Chef and Catering company based in
fry, broil and steam your burger, we’re going to
Deale. He advises setting the meat out for about
go with grilling, the preferred method for summer. Vause 30 minutes prior to cooking so it is at room temperature
notes that every grill is different so it’s vital to be familiar when it hits the grill. When you are ready, make sure the
with your equipment and to practice using it. Once you’ve pan or grill is hot before adding the meat. While you can
mastered your grill, Vause says the ideal way to cook a add all sorts of herbs, spices and flavors to a burger, Stotler
meat burger is to set the grill to hot (500°-550°). Cook with likes to season his the classic way, with salt alone, on both
the lid open until the burger is cooked on one side. Flip the sides of the patty. He recommends Kosher or Sea Salt for
burger, remove to indirect heat and close the lid until the this, and says to season just before the meat hits the grill
burger is cooked to your desired doneness.
or pan.
It’s important to turn the patty just once during cook-
Stotler says most people don’t achieve that juicy taste
ing. Continuous flipping causes the meat that has been they find at their favorite burger joint because they over
seared to the grill or pan to come loose and gives the patty handle and especially overcook the meat. If you cook your
a better chance of seizing in on its self.
burger in a pan, go with cast oron or carbon steel, and
“It goes without saying but this is important: NEVER use bacon renderings, pork lard or duck fat to fry. When it
PRESS A BURGER WITH YOUR SPATULA DURING comes to buns, he says, brioche is best preferably toasted
COOKING. This just pushes the juice out of the meat and lightly and buttered on both sides.
causes flare ups on the grill.
“
NEVER PRESS A BURGER WITH YOUR SPATULA DURING COOKING.
This just pushes the juice out of the meat and causes flare ups on the grill.”
-Robert Vause
GREENBOOK | SUMMER 2017