It’s summer and the Pixies are on vacation down at the beach in South Carolina. Husband of Pixie (Kelly’s husband) here with a guest post. I thought that I would take this rare opportunity to talk about grilling and the perfect burger. Since I am a Classic Freedom (ESFJ), really good burgers matter to me, right? I got a quick and dirty hamburger recipe from my man, Bobby Flay, who is probably an Organic Freedom (NFP). Here goes:

1) the meat — always, I mean ALWAYS, get ground chuck. The leaner the meat, the worse the burger. While leaner meat is healthier for you, the perfect burger isn’t supposed to be healthy. So get ground chuck, preferably 80% lean meat/20% fat.

2) the recipe — really easy. After shaping the hamburger patties (make them 3/4-inches thick, gently make a thumb imprint in the middle of the pattie as the center of the burger tends to rise while being grilled), toss a pinch of salt and pepper on each side of the pattie.

3) the grill — pre-heat the grill and cover. When it reaches high temp (>650 degrees), toss the patties on the grill and cover. Wait 3 minutes, flip the patties, cover the grill and let the other side cook for 3 minutes as well. If you are making cheeseburgers, when cooking the 2nd half of the burger, wait only 2 minutes, put the cheese on the burger and let cook for the last minute. And just like that, you are done!

4) the result — if you followed these instructions, you will discover that you have created a juicy, delicious, medium-rare burger — for those of you Organic Classic Freedom Structures who like your burgers more well done, keep on the grill for 1 additional minute only

I have to admit, these burgers turned out pretty good. I followed these instructions from Bobby Flay, and have to also give props to my father-in-law who intelligently micro-managed my grilling (since he knew that I don’t own a grill, and am not a good cook). So for all you INFPs, and Classic Structures, and Lazy Freedoms, enjoy the summer and don’t forget to grill some burgers. Go Phillies!

 

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