A LITTLE ROCKET SCIENCE FOR
Meat. Temperature. Timing. Sauce. Toppings. Might not sound like rocket science,
but doing these things right takes a burger from okay to awesome.
MAKING YOUR PATTIES.
2 pounds of ground beef makes 6-8 juicy burgers.
Divide the meat into even portions, so you don’t end up with one mini-burger.
Remember: Rough makes tough. Be gentle when mixing ground beef. The more you handle it the tougher the burgers will be.
Refrigerate, if not cooking immediately.
At Johnny Rockets, we believe in keeping it simple. You can’t go wrong with salt and pepper.
But if you like to spice things up, have fun experimenting with some of the popular spices below or discover ones on your own.
- Dry mustard
- Kosher Salt
- Black pepper
The list is only limited by your imagination.
WARM YOUR BUNS.
Bring out the flavor of your bun by warming it in the oven or toasting. A cold bun on a hot burger just takes all that hard work down a notch.
TOP IT OFF.
Go Classic: fresh slice of tomato, lettuce, choice of cheese and/or pickles
Push the boundaries: Try different varieties of lettuce, tomato, cheese and pickles. What about bacon? Maybe Pepper Jack Cheese.
GET SAUCY WITH IT.
Ketchup smiling is always great, but you can really push the flavor with a great sauce.