Backyard Burgers
Backyard Burgers – Ketchup, Mustard, and the Right Kind of Sear
No avocado. No aioli. No triple-stacked nonsense. These are the burgers you ate off a paper plate, while drinking from the hose! Baseball dirt on your socks and a bat leaning against the back steps. Pressed by hand, grilled hot, served simple—ketchup and mustard if you want it. Always toast the buns. That’s the move.
Ingredients
- 2 lbs ground beef (80/20 is ideal)
- Salt and freshly ground black pepper
- 4–6 burger buns, soft and squishy
- 1 tbsp unsalted butter (for toasting buns)
- Yellow mustard
- Ketchup
- Optional: sliced American cheese
Instructions
- Divide the ground beef into 4 to 6 equal portions. Form into loose, flat patties about ¾-inch thick. Don’t overwork the meat—just shape and go.
- Season both sides of each patty generously with salt and pepper.
- Preheat your grill or cast-iron skillet over medium-high heat. Once hot, cook the burgers 3–4 minutes per side, flipping once. Add cheese during the last minute if using.
- While burgers rest, butter and toast the buns cut-side down until golden. Always toast the buns.
- Assemble: burger on bun. Ketchup. Mustard. Done. Anything else is between you and your childhood self.
Chef Paddy’s Tip
- Always toast the buns. A soft, golden edge gives you that slight crunch and locks in every drop of flavor.
- Keep that grill hot—no medium-low business here. You want the sear, not the steam.
- If you’re using cheese, slap it on while the burger’s still on the grill and cover with a bowl or foil tent to melt it fast and tight.
Let’s cook with heart and hustle.
