Why are we even talking about burgers right now, you ask? After all, the only logical time to cook them is in the summertime, when you can do things like "fire up the grill" and "host a cookout," right? Believe me, I would never deny anybody the straightforward thrill of a simple, freshly grilled burger. But burgers deserve a place in your kitchen as well as your patio. Fact is, there are a few simple things you can do to make a burger exponentially more delicious—and those things arewayeasier to pull off indoors than out. Let Jamie Oliver's rightly titledInsanity Burgerbe your guide.
In Oliver's bacon-topped burger, you've got two pans going: One on high heat to sear the beef patties, and the other on medium heat to sizzle the bacon strips. Just imagine trying to modulate heat that precisely on your charcoal grill.
In a controlled environment, like your own comfortable kitchen, you've got ample surface area to fine-tune your toppings. Soak your thinly sliced onion in vinegar to lightly pickle it. Stir shredded Iceberg lettuce into your DIY burger sauce for extra texture.
When you're grilling, there's usually chaos around you: Flare-ups, beers flying, music blasting. Indoors, on a quiet winter night, you've got all the time in the world to brush your searing burgers with a mix of mustard and hot sauce, sealing in a tangy, savory note that transcends mere beefiness.
Remember that bacon you fried in the second skillet? Well, it's not just for a delicious crunchy topping. The leftover fat becomes the ideal way to crisp up the cut sides of your buns. Me, I'll take bacon-fat-crispiness over charred grill marks any day.
