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National Burger Day: Chef Patrick makes a burger that’s sure to get mouths watering

National Burger Day: Chef Patrick makes a burger that’s sure to get mouths watering
Posted at 6:19 AM, May 28, 2019
and last updated 2019-05-28 08:32:36-04

HAMPTON ROADS, Va. - Did you know? May 28 is National Burger Day!

One day after chowing down on Memorial Day burgers, we're back at it celebrating this American staple.

Chef Patrick Evans-Hylton, Owner and Founder of Virginia Eats and Drinks, visited News 3 Tuesday morning to show off the Blue Ribbon Burger, his version of the classic hamburger.

BLUE RIBBON BURGER

  • Ground beef that is 80 percent beef and 20 percent fat, flattened into patties that are around 4 inches wide and 3/4 inches thick.
  • Place a 1-1/2 inch wide indentation into the center of the patty for a more uniform cook.
  • Season with a generous amount of salt and pepper just before placing on the grill.
  • Using tongs, grab a clean kitchen towel or paper towel to oil the grill (canola, safflower or sunflower) to prevent sticking.
  • Grill over medium-high heat, about 3 minutes per side for a medium-rare burger. Start with indented side up.
  • After burger is flipped and cooked for a few minutes, place a thinly-sliced cheese on top and cover with a lid so the cheese evenly melts.
  • DO NOT cut into the burger to check if it's done. Use a meat thermometer instead. A rare burger should read between 120-125 degrees, medium-rare between 130-135, medium-well between 150-155 and well-done between 160-165.
  • Remove burgers from the grill and place on a platter. Let rest for 1 minute while you toast the bun.

For directions on preparing the bun and fixings for the Blue Ribbon Burger, click HERE.