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Mick's Burger Tips
Like all cooking, making a great burger is simple math...great ingredients + sound techniques = great eats!
A great burger must start with great meat.
The problem is, most ground meats come from large processors. Because they process in bulk, they use automatic meat recovery systems, higher ratios of fat, and then over grind and mix tocompensate.
Tony's ground beef is made fresh from high-grade steak and roast trimmings, not odd cuts, low-grade beef, dairy cows, and/or AMR proteins (Automatic Meat Recovery machines used to strip all the edible protein from bones and fat trimmings). |
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| We take a lot of pride in our ground meats – grinding them only twice (as opposed to the excessive grinding and mixing required in bulk-process plants) so our ground meats not only taste better, they’re far better textured! While a burgers flavor and juiciness comes from the fat, too much fat makes for greasy tasting burgers that may require the help of the fire department! If you choose meats too lean, the burger will be dry, listless, and hard to swallow! Personal taste varies, but I think a truly bodacious burger is somewhere between 80 - 90% lean. Our ground beef is at least 80% lean, our ground chuck is at least 88% lean, our ground round is at least 90% lean, and our ground sirloin is 95% lean or greater. - Chef Mick Rosacci |
Burger Recipes
Top Shelf Kobe Burger
Italian Burgers
Federal Blvd Burger
Green Chili Bison Burger
Ranch Burger
Tony's Beer & Brat Burger
Tony's South of the Border Burger
Bistro Cheeseburgers |
Cooking Tips from Chef Mick!
Burgers cook best on a heavy cooking grid, but if yours only has a wire grid, try a cast iron grill pan. Once preheated, brush or mist generously with oil and add seasoned burgers. Close the lid and allow the burgers to brown on the first side for 3-5 minutes – don’t touch them until they are nice and brown! Turn patties over and continue to cook about 3 minutes longer. Reduce heat to medium and continue to cook, turning as needed, to 155 degrees internal. Remove, rest for 5 minutes (covered) and serve.-80-90% lean ground beef makes the best burgers.
-Begin with fresh ground meats – and cook the same day if possible.
-When using the leanest meats (such as bison, ground sirloin, turkey or chicken) you can retain moisture by adding breadcrumbs, minced onion, steak sauce, or fresh herbs before shaping. Do not over-mix!
-To shape burgers for a crowd: Pack all your ground meat tightly by hand into a log shape, then cut into equal individual portions and refine their shape by hand. Remove from refrigerator 30 minutes before cooking.
-Always cook burgers to 155 degree internal
-A clean, grease free grill makes a difference.
-Heavy cast iron, aluminum, or stainless steel grates are required for great browning – a cast iron grill pan also works nicely. |
Tony's Signature Patties
All ground & handmade in-house w/our Natural Premium Meats Try our specialty burger patties! Your choice: Tomato & Basil, Bacon Bleu Ground Chuck, South of the Border, Turkey, Beer & Brat, Italian, or American Bison (Buffalo) Patty. |
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Bacon Bleu Ground Chuck Patty
Fresh ground chuck seasoned with bacon, pepper, and real bleu cheese. Chef's Note: Try this one on toasted French bread with steak sauce, onion, tomato and lettuce.
Tomato Basil Patty
Fresh ground chuck and lean ground pork with tomatoes and our fresh basil seasoning. Chef's Note: Try on toasted focaccia with pesto, a slice of fried pancetta, Asiago Fresco and fresh lettuce leaves.
South of the Border Patty
Lean, ground pork with fresh chiles, garlic, sea salt and fresh cracked pepper. Chef's Note: Great as a burger, but don't stop there! Serve on a bagel with eggs and cheese for breakfast, or think 'outside the bun' and make this your secret ingredient in anything from chili to breakfast burritos, rice and migas.
Turkey Patty
Lean white and dark turkey are ground together and blended with a classic seasoning combination and Japanese Panko crumbs. Chef's Note: Another great burger, but every bit as good shaped into meatballs, meatloaf, or in place of pork sausage in your favorite recipe. |
Beer & Brat Patty
We blend our classic bratwurst seasoning with lean ground pork and a hearty dark ale for this updated version of the bratwurst. Chef's Note: A thick slice of Jarlsburg Swiss, mustard, and grilled onions or sauerkraut - need I say more!
Italian Patty
A milder version of our famous Italian sausage in patty form. Chef's Note: Serve on a bun with a thick wedge of smoked mozzarella, or Asiago Fresco and dip into tomato sauce. Don't be afraid to 'think outside the bun' on this one!
American Bison (Buffalo) Patty
Whole fresh bison chuck roasts and lean bison steak trimmings are ground just twice for the perfect patty! Chef's Note: This one is nice and lean so don't overcook!
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Kobe Burgers
Long ago cattle were introduced to Kobe Japan – and due to geographic isolation in this mountainous land, the beef developed over time into it’s own breed. ‘Wagyu’ beef is now grown in America by Americans, and it’s amazing flavor is making it a favorite for family barbecues!
Americans cook their beef very differently than the Japanese, so Wagyu cattle are raised differently in the US. Since we’re grilling steaks rather than blanching paper-thin slices in stock (shabu shabu), Kobe Beef in America is much younger than their Japanese siblings, and much lower in fat.
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Top Shelf Kobe Burger
Freshly ground Kobe Beef is my absolute favorite burger! Insist on perfect ingredients, and take the time to cook this one right! Serves 2-4. - Chef Mick Rosacci
Two 6-8 oz handmade Tony’s Kobe Beef Patty
Sea salt flakes and freshly ground pepper
Natural Sharp Cheddar
Lettuce leaves & tomato slices
Thin slices of Sweet Yellow Onions
A fresh bakery roll, bun, or Kaiser
Coleman’s mustard, or your favorite
Chef’s notes: For the best results, use a grill with a heavy grate, or a grill topped with a large cast iron grill pan. Kobe beef benefits from slower cooking, so don’t rush it!
Preheat grill to medium high.
Season patties and place on a preheated, cleaned, and freshly oiled grilling grid, or cast iron grill pan.
Close lid and grill for 3 minutes, rotate patty 45 degrees and place back on grid – close lid and grill for 3 minutes longer.
Turn patty when it’s browned nicely on the first side, reduce grill heat to medium, and continue to grill to about 150 degrees internal. Add a thick slice of cheddar to the patty, and place split buns on grill to toast.
Close lid to melt cheese, but don’t forget to check the buns!
Brush top bun with mustard, and top the bottom half of the bun with dry lettuce, tomatoes, and onions (this keeps the juice from soaking the bun). Some folks like mayonnaise on the bottom bun – heaven forbid!
Add the patty and top bun – carefully split into halves with a large chef’s knife. Serve with pickle wedges, and ketchup. Serves 2-4
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