Henry Ford's Great American Burger
When most folks hear the name Henry Ford, they think of the Model T. But what many people don't realize is that Ford helped shape another American tradition we all enjoy today: backyard grilling.
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As we wrap up our America 250 series, I wanted to share a burger worthy of celebrating 250 years of American ingenuity: Henry Ford's Summer Burger. This is not your ordinary hamburger. We're combining chuck roast and short rib to create a burger packed with flavor, juiciness, and a buttery richness that will make you rethink every burger you've ever cooked.
Short Rib & Chuck Ground Beef
The secret starts with the meat blend. Ground chuck has long been my favorite because of its balance of flavor and fat, but adding short rib takes it to another level. The short rib brings extra richness and creates a burger that stays juicy from the first bite to the last.
Tip: Cold meat grinds cleaner and creates a better burger texture.
After trimming the meat, I like to partially freeze it before grinding. This helps create a cleaner grind and a better texture. Once ground together, form the patties into hefty half-pound burgers and let them chill in the refrigerator before cooking.
How To Make Your Own Burger Sauce
While the burgers rest, it's time to make the sauce. A combination of mayonnaise, ketchup, spicy brown mustard, adobo sauce, diced bread-and-butter pickles, onion, and garlic creates a smoky, tangy topping that takes this burger over the top.
The Secret to Grilling a Perfect Burger
For cooking, set up your grill for indirect heat first. Season the burgers just before they hit the grate. Let them take on a little smoke before moving them over direct heat to finish. During the final minutes, top each burger with a pat of butter. It sounds simple, but that extra richness makes a tremendous difference.
Serve the burgers on toasted brioche buns with plenty of that special sauce.
By the 1920s, Henry Ford was looking for a way to use the mountains of wood scraps created during automobile production. Working with Edward Kingsford, he helped develop and market charcoal briquettes that made outdoor cooking easier and more accessible for families across America. That innovation helped create the backyard cookout tradition we still enjoy today.
After one bite of this burger, I can honestly say it may be the best burger I've ever made. It's juicy, flavorful, smoky, and everything a summer burger ought to be.
So fire up the grill, gather your family and friends, and celebrate the American tradition of cooking outdoors.
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